It seems there are two kinds of roast beef sandwiches – the classic cafe menu item from the mid 90s: with a spread of Boursin cheese, lettuce, tomato and thinly sliced red onion, which was at the time, revolutionary and kind of classy, right? It was like roast beef went to finishing school and lost its Boston accent. And then there’s our beloved regional favorite: the North Shore ‘Three Way’ (which DEFINITELY still has its Boston accent). For those uninitiated: the ‘three way’ is rare roast beef on a soft roll, slathered with mayo, BBQ sauce and American cheese. Like a white knuckle drive along Route 1 in Saugus it’s a little bit of an assault on the senses. Will it cure your hangover: yes; but you’ll need a nap afterwards and probably a Tums.
For our Sandwich Club roast beef we wanted to seek the middle path between these two extremes. Something flavorful and modern but not nap-inducing heavy. Since a rare roast beef sandwich is decadent by design, we wanted to balance the savory flavor with tastes across the spectrum. Punchy horseradish, peppery arugula, roasted tomatoes, pickled red onions and crispy chips on a soft Brioche roll make for a sandwich that is both bold and balanced. We have achieved roast beef nirvana.
ROAST BEEF on BRIOCHE with HORSERADISH, ARUGULA, ROASTED TOMATOES, PICKLED RED ONION and SALT + PEPPER KETTLE CHIPS
4 Brioche rolls
⅓ cup mayonnaise
⅓ cup Boarshead Horseradish spread
2 tsp. Black pepper
1 lb. thinly sliced rare Angus beef
2-3 Divina roasted tomatoes, drained and finely minced
Arugula
Pickled Red Onions (already prepared, packaged or use our recipe from last week)
Kettle brand Salt and Pepper Chips
Make the Horseradish spread: combine mayo, horseradish and pepper in a small bowl. Mix together well, let sit for the flavors to meld. Store extra in the fridge for up to four days.
Lightly toast your rolls using the toaster’s lowest setting. Spread a spoonful of horseradish spread onto both sides of the bun, going a bit lighter on the top. Spread the finely minced tomatoes on the bottom bun, followed by a handful of arugula. Top with a pile of roast beef (about a quarter pound per sandwich) and season with salt and pepper. Then, add a few pickled red onions and 2-3 large chips. Top with remaining bun. Press everything together and enjoy immediately, with a couple of napkins nearby.
BEVERAGE PAIRING SUGGESTIONS
The combination of flavors in this sandwich, with its crispy chips and spicy dressing is fun and playful so we thought the drinks this week should encompass the same vibe. Our favorite match with this is the Ercole Barbera del Monferrato. A bright, juicy red that comes in a liter bottle, this light to medium bodied red opens with aromas of bright red cherries, lavender and thyme followed by a balanced palate loaded with more red fruit and zippy acidity. Thanks to its larger format and approachable flavor, this is a go-to party red for us. In warmer months, we’ll pop it in ice for about a half hour before enjoying, in order to serve it slightly chilled, and you should too! Another super fun red that’s new to the market is Pizza Wine. Created by the ace hospitality team behind Pizza Marvin in Providence, RI, this canned wine is made for, you guessed it, pizza. But it’s approachable, effervescent wine is also a nice match for any picnic fare and we think it would work perfectly with this delicious roast beef sandwich. Made from sustainably grown grapes from vineyards in Portsmouth, RI, Dartmouth, MA and Seneca Lake, NY this is a chillable, fizzy red in a cute little can, perfect for packing into the cooler. It can be served cold out of the can or poured over ice. Deep purple red in the glass with aromas of grape jam, tart cherries and a hint of spice, this approachable, easy drinking wine has bright acidity and balanced fruit flavors.
For those thinking beer, you could go one of two ways. We think a toasty brown ale would be a nice match with this; or, a classic West Coast IPA. For a brown ale, we always love Untold Rebecca from our friends at Untold Brewing in Scituate, MA. Smooth, malty and delicious, this brew will compliment the savory flavors in this sandwich. On the other end of the spectrum, a West Coast IPA is going to bring punchy aromatics and snappy hop bitterness – which will compliment nicely all of the interesting toppings on this roast beast. Lagunitas IPA is the standard bearer for West Coast consistency. Still sharply priced and consistently good, this beer is piney, aromatic and crisp – crisp hop bitterness will punch up the flavors in our roast beef sandwich in the best possible way.