As I posted in this week’s Meal Plan Monday, I have fallen in love with a new recipe…a sandwich. Now, for those of you who know me, know that I’m not the biggest sammie fanatic. I will eat sandwiches when forced to…or when there is nothing else left in the house. I would prefer a casserole…salads…properly prepared fries…anything pretty much. I don’t count burgers and hot dogs in that category. Those are okay at pretty much any time. I guess I chalk it all up to mushy bread syndrome. I dunno.
But, I am a Louisiana girl. I can appreciate the po-boy. In any fashion. I am not a fan of oysters, but I can deal with them in a po-boy. Ditto for shrimp. I like shrimp, don’t get me wrong, but, for some reason, I don’t think fried is their intended destination…unless on a po-boy. I also am not a fan of lettuce on a sandwich. It goes back to Subway and that seems to be their inexpensive filler. And not in a good way. But, again…on a po-boy…it’s different.
I have honestly never tried a Roast Beef Debris sandwich (Is that redundant?). Recently, I spent a few days pulling down lots of Food Network recipes that I had never looked at and wanted to keep. Actually, I was looking for Ten Dollar Dinners recipes and went down the rabbit hole, which usually happens when I get on the Internet. Seriously. I would like to open my laptop and not digress when looking for something. From what I understand, that is a family (or maybe even universal) trait.
It usually results in some great results, so I don’t knock it too much. This recipe, for example. I am not really a fan of Diners, Drive-Ins, and Dives, but I found myself looking through EVERY RECIPE LISTED for the show. And this recipe…which has changed my outlook on sammies…came from the show.
I already had the roast made, so it was just a matter of locating the other ingredients. That is why I am not listing the roast ingredients.
I made this to take on a poolside (sort of) picnic last night and wrapped each portion in foil to be served with veggies and dip and chips. We didn’t open the chips.
Roast Beef Debris
From: Food Network
Note: For structural integrity, I found it best to come as close to shaving of the “debris” or vegetables as possible.
For three servings:
1/2 loaf French bread, split in half lengthwise (I used one studded in sesame seeds)
2 tablespoons softened butter, give or take
mayonnaise, as needed (I used reduced fat because I had purchased some on clearance at Target.)
Creole mustard, as needed (I used some from a small Zatarain’s jar)
Roma tomato, sliced as paper thin as you can make it
iceberg lettuce, shredded as thinly as you can…think what would happen if you put it through a paper shredder…that’s the look I was going for
red onion, again shaved wafer thin
shredded roast beef in juices (After serving the beef the previous night, I shredded up the rest and stirred them in the juices), warmed
Slather the cut sides of the loaf with butter. Place on a lipped cookie sheet and broil it in the oven until the top is charred to your liking. While broiling the bread, reheat the meat, if necessary, and prepare the rest of the ingredients.
Once the bread is ready, I prepped mine this way. On the bottom portion, I slathered on the mayo. On the top, spread the mustard. On the bottom (on top of the mayo…as it were), make a thin bed of red onion. I cut the onion in half and made the slices from one half. On top of that make a gala red carpet of tomato slices. Place a judicious and juicy layer of roast beef on top of that. I took it one step further and drizzled some more roast juices on top of that. Then, sprinkle (or, if you are not me, pack) on the lettuce shreds. Top with the cap of the bread, pressing down slightly. Cut into three portions. If serving immediately, serve on a plate with chips and/or veg and dip. If traveling with the po-boy, wrap each portion tightly in foil to make it to go.
I wonder how this would be with pickles on the side.
What are your feelings about sammies, sandwiches, hoagies, subs, po-boys, and wraps?