~My Fully-Loaded Roast Beef Grilled Cheese Sammie~
Calling all carnivores. Gather round my table. You've got a friend in Pennsylvania. I love beef, and, when it comes to beef sandwiches, as much as I love a great cheeseburger with all the fixin's (on a cottony-soft white-sandwich-bread-type roll), I like a roast beef grilled cheese sandwich with all the fixin's (on two slices of firm-textured sourdough-type-bread) better. There's more. I prefer my cheeseburger to be thick, juicy, medium-rare cooked and topped with a slice or two of American cheese, ketchup and caramelized onions. I demand my roast beef grilled cheese be loaded with thinly-sliced rare-cooked beef (preferably home roasted, not store-bought) and a goodly amount of grated Monterey Jack cheese, horseradish sauce and raw, thinly-sliced, onions.
Roasting beef for sandwiches is easy, economical, and, tastes amazing. I do it often -- for the sole purpose of having roast beef for weekday sandwiches. While I won't call the food police if you purchase high-quality, deli-style roast beef to make these sandwiches, if chance allows you to taste one made with deli-meat alongside one made with home-cooked oven-roasted meat, I am certain you will take a page out of my playbook.
For the beef roast: Place a 5-6 pound eye-of-round roast, unseasoned, on a rack in a 13" x 9" x 2" baking dish. Roast, uncovered, at 350 degrees for 1 1/2 hours. Remove from oven and rest 30 minutes prior to serving, or, for sandwich meat, after the rest period, wrap and refrigerate overnight. Slice it thin and use it as directed in almost any roast beef sandwich recipe.
4 ounces butter (1/2 stick/4 tablespoons/1 total tablespoon per sandwich)
4 tablespoons horseradish sauce, the best available, preferably Russian ZAKYCOH (Note: I buy this locally at my local Russian Market, but, it is available on-line at Amazon.com too. If you like horseradish sauce, this is the one you will want to keep in your refrigerator at all times.
1 pound thinly-sliced, rare-roasted beef, prepared as directed above
8 ounces grated Monterey Jack cheese (2 cups/1/2 cup per sandwich)
1/2-1 cup very-thinly-sliced, "shaved" yellow or sweet onion
no-stick cooking spray, for preparing grill pan
I'm demonstrating making one fully-loaded sandwich today.
~Step 1. To assemble each sandwich working on a sheet of parchment or wax paper, butter the tops of 4 bread slices (1 1/2 teaspoons each) then flip them over, buttered sides down, on the paper. Slather tops of all 4 slices with 1 tablespoon of horseradish sauce. On two of the slices, place 1/4 cup of grated cheese followed by a generous scattering of onions. Arrange 4-ounces sliced beef atop the cheese on each half, followed by another 1/4 cup of cheese. Flip the two unfilled slices of bread up and over the tops of the filled slices, placing them, buttered sides up, to form two sandwiches. Using your fingertips, gently press down on the top of each sandwich
~ Step 2. To grill two sandwiches, lightly-spray a grill pan with no-stick cooking spray and place pan over medium- medium-high heat -- give it a moment or two to heat up. Add the sandwiches to the hot pan and cook until golden on both sides and cheese is melted, turning only once, about 4-5 minutes per side. Remove from heat.
No fancy embellishments -- pickles & potato chips are grand.
Special Equipment List: cutting board; chef's knife; butter spreader; grill pan; spatula
Cook's Note: Baked ham, paired with rye bread, Jarlsberg cheese and hot Russian mustard makes a dynamite grilled cheese sandwich too. My recipe for ~ Melanie's Hot Russian Ham & Cheese Meltdowns ~ can be found in Categories 2, 12 or 20.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)