GULF COAST ROAST BEEF SANDWICH
GULF COAST ROAST BEEF SANDWICH

GULF COAST ROAST BEEF SANDWICH

Yield
24 portions
Portion Size
1 sandwich
Ingredients: Measure:
Yellow onion, peeled, cored, diced
3 lbs
Vegetable Oil
3 tbsp
3 quarts
Dry white wine
9 cups
Salt
2 tbsp
White pepper
4-1/2 tsp
Beef, top round, trimmed
6-3/4 lbs
Onion rolls
24 ea
Iceberg lettuce shredded
4-1/2 quarts
Sweet pickle chips
3 cups
Mayonnaise
1-1/4 cups
Hot sauce
1/4 cup

Directions

  1. To make ROAST BEEF: Sauté onions in vegetable oil in an oven-safe pot or rondo for 10 to 15 minutes, or until onions are tender.

  2. Add Angela Mia® Crushed Tomatoes, wine, salt and pepper; bring to a simmer.

  3. Remove from stove and add beef.

  4. Bake at 325°F for 3 hours, or until beef is tender.

  5. Remove beef, reserving cooking liquid; shred beef with fork. Hold beef and cooking liquid separately for service.

  6. To make SPICY MAYONNAISE: Mix mayonnaise and hot sauce until combined.

  7. Refrigerate until service.

  8. To make ONE SANDWICH: In a small skillet, heat 4 ounces (3/4 cup) of beef and 1 cup cooking liquid over high heat for 3 to 5 minutes, or until beef is heated through.

  9. Toast onion roll and place open-faced on a serving plate.

  10. Top rolls with beef and cooking liquid, 3/4 cup shredded lettuce, 1 tablespoon spicy mayonnaise, and 2 sweet pickle slices.

  11. CHEF'S NOTE: Use Angela Mia® No Salt Added Crushed Tomatoes to reduce the sodium contributed by the tomatoes.

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