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New sandwich ideas!
- Thread starter JAy3001
- Start date
Do you buy it from the deli or do you roast your own? I've got a great method for sure juicy and tender beef.
JAy3001
Android Expert
Roast our own, but do tell @lunatic59 
First you get a nice lean cut of beef. I prefer an eye round roast.
Rub it with freshly cracked ground black pepper.
Place the meat in a plastic bag and add to it a crushed garlic glove, a bay leaf, a cup of red wine, a half cup of olive oil and two tablespoons of dark soy.
Try and remove as much air as possible from the bag and seal up with a twist tie.
Let it marinate at room temperature for about 6 hours.
Preheat oven to 350°F place meat with the fat cap down in an open roasting pan and add the marinade from the bag over it. Roast for about 45 minutes to an hour, or until the internal temp is about 120°F.
Do NOT tent with foil or cover or it will get over done. Let it rest for a good 20 minutes before slicing, but I usually wait longer. The wife and I will slice off a few pieces for dinner and let the rest sit in a platter to capture the juices. Slice as thin as possible. I use a commercial meat slicer. and place in a flat covered dish and put all the juices in with it.
If you've done it right, it will give you sandwiches for a week and they will be nice and pink and super tender.
Rub it with freshly cracked ground black pepper.
Place the meat in a plastic bag and add to it a crushed garlic glove, a bay leaf, a cup of red wine, a half cup of olive oil and two tablespoons of dark soy.
Try and remove as much air as possible from the bag and seal up with a twist tie.
Let it marinate at room temperature for about 6 hours.
Preheat oven to 350°F place meat with the fat cap down in an open roasting pan and add the marinade from the bag over it. Roast for about 45 minutes to an hour, or until the internal temp is about 120°F.
Do NOT tent with foil or cover or it will get over done. Let it rest for a good 20 minutes before slicing, but I usually wait longer. The wife and I will slice off a few pieces for dinner and let the rest sit in a platter to capture the juices. Slice as thin as possible. I use a commercial meat slicer. and place in a flat covered dish and put all the juices in with it.
If you've done it right, it will give you sandwiches for a week and they will be nice and pink and super tender.
Shotgun84
Extreme Android User
Not completely my idea but I've tried it and it's like an orgasm in your mouth. Oh wait that didn't come out right 
Thank Red Dwarf for this. So a triple egg, chili sauce and chutney sandwich was mentioned. Go full Red Dwarf if you want but I swapped out one of the eggs for a slice of fried bread in the middle. Can be made in 5 minutes but probably better if you eat it while it's hot. So maybe doesn't meet the criteria. I'll leave it here anyway because it does taste so good 
Thank Red Dwarf for this. So a triple egg, chili sauce and chutney sandwich was mentioned. Go full Red Dwarf if you want but I swapped out one of the eggs for a slice of fried bread in the middle. Can be made in 5 minutes but probably better if you eat it while it's hot. So maybe doesn't meet the criteria. I'll leave it here anyway because it does taste so good
JAy3001
Android Expert
Wow, sounds rather nice @lunatic59 I shall place this on my to do list, meanwhile I shall come up with an idea on how to protect my meat for 6 hours on the counter without the cat eating it!
@Shotgun84 That does sound a little grim I have to say. Mind you when I was younger I would make eggy bread which is basically a few slices of bread cut in 2 and dipped in some cracked eggs and fried!
Or I would cut a hole in a slice of bread with a pastry cutter and fry whilst cracking an egg in the center, flip and fry off for a yummy eggy sandwich.
@Shotgun84 That does sound a little grim I have to say. Mind you when I was younger I would make eggy bread which is basically a few slices of bread cut in 2 and dipped in some cracked eggs and fried!
Or I would cut a hole in a slice of bread with a pastry cutter and fry whilst cracking an egg in the center, flip and fry off for a yummy eggy sandwich.
Bacon Egg and Cheese on French Toast