Open-Face Beef & Blue Cheese Sandwich | culture: the word on cheese
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Open-Face Beef & Blue Cheese Sandwich

, and | October 4, 2014
This article is from: Autumn 2014

Open-Face Beef & Blue Cheese Sandwich with Crispy Onion Topping

Elaine Khosrova
This hearty sandwich is built atop toasted bread with a generous smear of horseradish-infused mayonnaise and layers of beef, blue cheese, and sweet peppers; crispy onions add the crowning touch. All the parts may be easily assembled, then held in a warm oven while the onions are cooked à la minute. Serve this sandwich with a knife and fork.
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Servings 2

Ingredients
  

SANDWICH

  • 2 tablespoons mayonnaise
  • 1 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • 1 kaiser roll
  • ½ pound thin-sliced roast beef
  • 4 slices each ¼-inch thick blue cheese (such as Firefly Farms Black and Blue)
  • 7/8 cup half a 14-ounce jar roasted red peppers
  • 2 tablespoons finely chopped fresh parsley

CRISPY ONION TOPPING

  • Vegetable oil for frying
  • 1 large egg
  • 1 tablespoon milk
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ medium yellow onion thinly sliced

Instructions
 

  • SANDWICH: In a small bowl, mix mayonnaise, horseradish, and salt; set aside. Cut roll in half horizontally, and toast both halves. Place cut side up on baking sheet, and spread mayonnaise mixture on each half.
  • Mound roast beef equally on each piece of bread. Top with slices of blue cheese, then roasted red peppers. Place sandwiches in cool oven. Set heat to 175°F to gently warm while preparing onion.
  • CRISPY ONION TOPPING: In 8-inch skillet, heat ½ inch of vegetable oil to 350°F. Beat egg and milk together in a small bowl; combine flour, salt, and pepper in another small bowl. Working with a handful of onion slices at a time, dip in egg mixture and let excess drip off. Then dredge in flour mixture, and lightly toss to coat. Cook coated onion slices in hot oil until golden brown, turning once – 2 to 3 minutes. Remove onion slices with slotted spoon and drain on paper towel; place on a heatproof plate or baking sheet and transfer to warm oven. Repeat coating and frying of remaining onion slices.
  • To serve, remove warmed sandwiches from oven and place on plates. Sprinkle each sandwich with parsley, and top generously with Crispy Onion Topping.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Stylist Eugene Jho

Eugene Jho is a food stylist based in New York City. You can view his work at www.eugenejho.com

Photographer Jeremy Merriam

Jeremy Merriam's early artistic influences stem from watching Bob Ross, Saturday morning cartoons, comic books, and his fascination drawing dinosaurs. It was years later that he decided to further shape his artistic side by becoming a professional photographer. His interest in photography has been a constant evolution, and is a medium that continues to surprise him. He developed a strong interest in food and food related photography inspired by his love of cooking, which led Jeremy to explore food as a subject.

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