Roast beef and cheddar sandwich
Holy mother of a sandwich: this roast beef sandwich is a true guilty pleasure.
This recipe for a roast beef sandwich with cheddar is a copycat of a popular sandwich from an American fast-food chain that makes it with roast beef. Picanha may cost a bit more, but the flavor and tenderness you achieve with it is money well spent. Want more of this? Check BBQ Snack Attack.
1 picanha steak (approximately 1.2 kg)
2 tablespoons olive oil
4 tablespoons BBQ rub (such as Smokey’s Beefalicious)
40ml apple cider vinegar
½ tsp paprika powder
½ tsp garlic granules
½ tsp onion granules
2 tablespoons mayonnaise
1 tablespoon Tabasco
Salt and black pepper
6 brioche burger buns
1 egg white (optional)
1 tablespoon poppy seeds (optional)
1 tablespoon dried onion pieces (optional)
120g cheddar, shredded
120g burger cheese slices
60ml heavy cream
¼ tsp paprika powder
What you need:
- BBQ with a lid or smoker
- A handful of (soaked) wood chips (such as oak)
- Meat thermometer
How to make:
While the picanha is smoking, prepare the sauce by mixing all the ingredients in a bowl. Season with salt and freshly ground black pepper.
If you want to go for a true copycat sandwich, brush the tops of the buns with egg white and sprinkle with poppy seeds and dried onion pieces. Bake briefly in a hot oven at 180°C until the egg white is nicely browned.
In a pan over low heat, melt the shredded cheddar and cheese slices in the heavy cream. Add the paprika powder and stir well until you have a smooth mixture.
Slice the cooked picanha into the thinnest possible slices, spread some sauce on the buns, stack the picanha steak high on the buns, ladle a generous spoonful of warm cheese sauce over it, and cover with the bun tops.
Voilà, your Yankee snack sandwich is ready.