this roast beef sandwich is grand
and so is the hotel that started it all 🥪
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Hello there folks, happy spring! I’m here in your inbox with a new recipe, this time one of my weeknight favorites. It brings with it a polarizing ingredient (bleu cheese), of which I find to be nonnegotiable, but another member of my household would tell you that you can sub for another cheese that you prefer (sacrilege, in my opinion!)
I first had the original version of this sandwich the day following my cross-country move to Utah. My mom and I had lunch at The Grand America Hotel (we had to valet park my Subaru with U-Haul trailer attached to do so, LOL) and I chose the sandwich that inspired this recipe from their menu.
I’m not afraid to say that Utah is not exactly the brightest spot on my map of culinary destinations, it can be a very bland meat-and-potatoes kind of state, at least in our experience. That being said, there are a few things we ate in Utah that stuck with us: this sandwich, a unique take on a mint chocolate cookie, and Hawaiian-style plate lunch to name a few. All of which I’ve managed to recreate in my Pennsylvania kitchen, and the recipes I’ll soon be bringing your way!
Here’s how we make this Grand America inspired beef sandwich, that we have lovingly nicknamed “the beefer” in our house:
Ingredients:
Ciabatta bread
Mayonnaise
Sliced roast beef
Tomato (optional, especially if it’s not yet tomato season where you live)
Arugula
Onion jam (keep reading for instructions)
Bleu cheese crumbles
For the Onion Jam:
2 tablespoons butter
4 large onions (diced)
1 tablespoon of sugar (optional)
2 cups white wine (pretty much any will do, I’ve also used rosé)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions for Jam:
Once onions are diced, melt your butter in a large sauté pan over medium heat. Once melted, add in the onions. Cook until translucent, then add in the sugar to aid in caramelization.
After about 5 minutes, add in the wine and the vinegar. Continue to stir regularly to prevent burning. Turn the heat down and continue to cook until the onions have deepened in color and the majority of the wine has cooked down.
Once your jam is the desired consistency, allow to cool and get ready to make your sandwich!
TIP: The jam keeps well in the fridge and even freezes great! I have yet to try canning it, but that’s next on my list!
Instructions for Sandwich:
Lightly toast your sliced ciabatta and apply mayo to each half.
Layer on the beef, tomato, and arugula.
Apply the bleu cheese or inferior cheese option, then top with onion jam.
Close up your sandwich, slice in half if you prefer, and enjoy!
Bonus: David and I are getting our garden up and running for the season, and we look forward to sharing that adventure with you all!
Are you gardening this year? What seedlings and sprouts are bringing you joy?
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