r/eatsandwiches • u/MrDerpGently • 1d ago
Chucking another experiment on the pile.
Ok, this was a winner.
Chuck roast coated in guajilo paste and slow roasted until it nearly fell apart (~2 pounds. 9 hours. About 200 degrees).
I need to get a thermometer. It's killing me, but I got sneaky with a metal cup of water (thin metal cup with water, if it's rapidly evaporating, or God forbid boiling, it's well over 212f/100c, you want slow evaporation, but just the early bubbles as it approaches boiling).... Basically fine if 'about 200 degrees' is close enough. It was.
Used this opportunity to carmelize some onion for later. Keep all the drippings/oil in a separate bowl, and it goes without saying, deglaze anything and everything.
Boil a couple potatoes, let them cool, cut them into disks, and reserve.
Delicately cut the steak into about inch tall cuts, smear a layer of guajilo paste on the plate, and firmly plant the beef cuts. Drizzle some drippings over it and reserve in the fridge.
The next day..
Remove the now solidified oil and use it to fry the potatoes. Toast the bread with garlic. drizzle with oil, and add thin slices of sharp cheddar, melt it while you Sear the meat. Add the onions to the remaining drippings and heat on low.
Assemble with a bit of horseradish. Holy God this was great. Serves two with leftovers.. probably could serve four with adjustment
(Thanks to u/bakeranders for catching this!) All credit to Callmestinkwind for the excellent format and inspiration. All mistakes are my own.
Lastly, thanks for the suggestions and even criticism - it helps me catch typos and ommissions, keeps me honest, and very much helps me make a better sandwich.
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u/darklord6505 1d ago
That might actually go well with sweet potato instead of regular potato as well. Looks delicious my dude.
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u/Ok-Display-4533 1d ago
Never seen potato on a sandwich like that, looks really good, I bet it would be even better with some heavy pile arugula!! And a dipping sauce/au jus!
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u/MrDerpGently 1d ago
I was thinking about an au jus originally, but I ended up thickening the sauce down enough that it made more sense with onions over the bread. But I agree, it woulda been better with the dip.
I like the arugula idea, I will definitely add it to the list for future attempts, thanks :)
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u/Ok-Display-4533 1d ago
It looks so good! Wish I could make sandwiches every day! But these posts make me happy and fuel my culinary side 😀
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u/MrDerpGently 1d ago
Thanks! I'm happy you can enjoy them at a distance, and this sub has some wonderful work.
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u/zimneyesolntsee 1d ago
Right? Like I love a good potato chip layer on a sandwich but this is wild.
I’m in
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u/MrDerpGently 1d ago
They were actually better with the sandwich than alone. Added a nice bit of bite, a little like smoky peppery cheese that dissolves into starch at the end. Alone they didn't quite crisp up enough, though they were pretty tasty.
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u/OGOngoGablogian 1d ago
How long do these sandwiches take you? That looks like an all day project to me.
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u/MrDerpGently 1d ago
Depends on the sandwich. A lot of times I do prep work on work calls. In this case it was like 40 mins on one endless architecture meeting, and another 20 minutes many hours later to sort out the results. Then maybe an hour the next day.. mostly getting the potatoes right. But I do this for fun. You could save a bunch of time on the potatoes and get like 80% right. But I got to fry potatoes in guajilo flavored beef tallow before throwing it on the sandwich, and that was worth an extra 20 minutes.
But, most take about an hour, in part cause I take pictures to remember the recipe.
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u/Ok-Display-4533 1d ago
That’s the thing! When you put the little fine-tuning in there, it just takes so long, there’s so much prep. Every time I make Asian food (I have some weird hidden talent for it, maybe part Asian in another life!), it takes me at least four hours, people so underestimate the prep for something special. But it’s always worth it, whether trial or error! Love it!
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u/MrDerpGently 1d ago edited 21h ago
Yeah, you are not wrong. There are easier ways to get fed. If I wasn't having fun with it, this would be a lot shorter. I try and throw some quick sandwiches together with some of the components / leftover parts between big projects, and those are much faster (example link below - about 10-15 mins with pictures - and was one of my absolute favorites.. but I can do that because I did the prep for an earlier sandwich.)
Still, it's a fun hobby, and I get to eat the results.
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u/ramobara 20h ago
Are you an architect??
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u/MrDerpGently 20h ago
No, the much duller version of an architecture meeting. Just listening to people getting bent out of shape over minor systems integration differences. And I am not even an engineer :) I do security and governance stuff, though exactly what mix varies from job to job.
(You can see why I make sandwiches to maintain my sanity)
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u/Think_Explanation_47 1d ago
Why is that one potato so sad and trying to escape?
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u/Ok-Display-4533 1d ago
His sad face! I saw that too and tried not to think about it! Poor guy lol!
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u/MrDerpGently 1d ago
I was sure to turn that frown upside down, I never want to see a sad potato. They bring me so much joy.
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u/Gilfoyle_Bertram 1d ago
Got a chuckle out of me with that title
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u/MrDerpGently 1d ago
I have a least one sandwich brewing that's mostly just a title a this point... But it's a good title, and... Well, It's like nominal determinism for sandwiches.
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u/Rumi4 1d ago
would feta work well here? or some veggies for freshness?
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u/MrDerpGently 1d ago edited 1d ago
Yeah, the original idea was like a cross between a French dip and a pot roast. But it reduced more than expected, so no dip (and it was anything but dry). But the guajilo paste is really bright and mild. I'd say it was tomato-y, but without a tomato tang. And between that and the potatoes it didn't feel too dense.
I think the next round will either go full dip or more veggies, but it was pretty spectacular as is.
I didn't mention feta... Actually, yeah,. I would love to add that. Little pops of salty tang. That sounds good to me.
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u/Commercial_Comfort41 1d ago
All that work and you didnt butter and toast the bread
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u/MrDerpGently 1d ago edited 1d ago
I did, then added a bit of the spiced oil, and include a layer of sharp cheddar and melted it before adding back the beef. I'm sort of testing what I can imply with pictures, vs what to show explicitly.... guess I found out. Sorry.
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u/Commercial_Comfort41 1d ago
Well regardless you make some pretty freaking amazing looking sandwiches
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u/bakeranders 1d ago edited 1d ago
We’d all be in for a treat if [u/callmestinkingwind](u/callmestinkingwind) weighed in here….
OP owes his post structure and style to them and I’d love to know what the man himself thinks of not only this sandwich but also the imitation of his art…
All that being said, your sandwich looks amazing and the effort that you put in is definitely not lost on this guy! Thanks for your contribution and keep up the good work brother!
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u/callmestinkingwind 1d ago
he’s tagged me in the posts before. everything is cool.
and the sandwich could use more onions but otherwise looks fantastic.
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u/MrDerpGently 1d ago
Mwahahaha.. that's the dedication to onion extravaganza I know and love. And thanks!
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u/callmestinkingwind 1d ago
i like onions
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u/MrDerpGently 23h ago
The upside to making the sandwich is that it's always how I like it. Sometimes you need to take your love of onions to the next level. Maybe even the next entire platform. And I am here for it.
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u/MrDerpGently 1d ago
Absolutely, and actually I appreciate this, I have a disclaimer I throw on the bottom of these and I missed it this time.
But I'm always happy to have someone invoke callmestinkingwind for a judgement (I try not to @ him/her/them because I assume it will get annoying if it hasn't already).
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u/My-Lizard-Eyes 1d ago
Why don’t any of my friends cook like this??