It’s National Sandwich Day.  Definitely couldn’t let this one get by without a proper tribute.  But I had a slight dilemma.  I am currently on grocery store restrictions aka it’s Eat Out of the Fridge/Pantry Week for us.  I have promised not to step foot into a store.  It’s killing me y’all. 

Upon discovering this sacred food holiday I began to rack my brain for what ingredients we currently had on hand.

The call in response to my first text was to say…we had exactly three slices of bread, described as a bit tired.  We also had sliced ham, even more tired.  We had precisely one egg but no sliced chicken.  None of that sounded National Sandwich Day worthy.

We did however have a beautiful hunk of roast beef that came out of the sous vide last night.  I will one day talk more about this glorious contraption that now lives on my kitchen counter.  But for now I will share that our local Sprouts Farmers Market had Beef Rump Roasts on sale for $2.99 per pound last week.  Before I was banned from the grocery store I brought one home.

We vacuum sealed it, submerged it in a 135 degree water bath and cooked it for 48 hours.  When it came out of the sous vide, we pan seared all sides, then proceeded to stand at the counter, carving off pieces, nomnom nomnom.  Thus the follow up text.  Does anyone else freeze bread?  We don’t eat much bread, unless it’s National Sandwich Day or National Grilled Cheese Month, so when I bring bread home we often freeze the leftover slices, rolls, biscuits, etc. They actually thaw quite nicely.

I apologize for the quality of the following photos, but I had no plan of sharing them until this whole French Dip Sandwich in honor of National Sandwich Day happened.

I don’t know about you, but I’ve never had a lot of luck with rump roasts.  The sous vide method of cooking takes even the least expensive cuts of meat and turns them into mouthwatering tenderness.  So on this National Sandwich Day, we are enjoying a French Dip Sandwich.  Prepared 30 minutes ago, gone in mere minutes.  Yum!!

* The time change…changes everything for food photography.  Just a week ago it was still daylight at this time.  Daylight Savings Thyme can’t come soon enough.

** Did you know that American’s choose Turkey as their #1 sandwich ingredient.  Food for thought.

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French Dip Sandwich

Ingredients

• 4 ounces sliced roast beef
• 4 slices Havarti cheese
• 2 French sub rolls split
• 1 small onion sliced
• 2 Tbl. butter divided
• salt
• 1 cup au jus or beef consomme

Instructions

• Sauté onion in 1 Tbl. butter until golden brown, about 7-10 minutes. Season with salt to taste.
• Butter sliced sub rolls and broil until lightly toasted.
• Bring au just to a boil, then remove from heat. Submerge sliced roast beef in au jus for 5 minutes.
• Layer roast beef on toasted sub rolls. Top with caramelized onions and sliced cheese.
• Serve with hot au jus for dipping.

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I know some people dread grocery shopping, but for me…..I’m just a kid in a candy shop.  And out of necessity early Sunday morning, I discovered that to be the very best time to shop.  There were parking spaces and shopping carts, wide open isles and fully stocked shelves, and oh the bakery.  Everything was still warm…doesn’t that say it all.  So while at 6:00 pm on any given weeknight I would rush by the bakery on my way to proteins….on this quiet Sunday morning I lingered a little longer.  I was asked if I needed assistance….seemed odd to respond no thanks, I’m just looking….you can call me bread stalker.  Instead without much hesitation I said I’ll have that one and please slice it thick for me.

There, I had it warmly tucked in my arms as I quickly made my way to the deli counter.  I was so excited about the thought of making a good ole’ fashioned deli sandwich.  Most would agree the key to a great sandwich are top quality ingredients: thinly sliced roast beef, several nice slices of horseradish cheddar, thick cut heirloom tomato, red onion, leaf lettuce, and a generous smear of our special Horsey Sauce.  A mayonnaise base, with an add of cream cheese or sour cream, prepared horseradish, a little sea salt, and lots of fresh cracked pepper.

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