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TEAMSTER SANDWICH INSPIRED BY 30 ROCK

Picture for Teamster Sandwich inspired by 30 Rock

7,639,214 views  You haven't heard of sandwich day? It's one special day each year that the teamsters gleefully hand out roast beef, fresh mozzarella, and roast red pepper sandwiches with special dipping sauce from their secret Brooklyn deli. Now, thanks to a single thirdhand source on the internet, that secret deli has been revealed as Fiore's House of Quality in Hoboken, NJ. This week, let's take a crack at bringing some of those generations-old Italian secrets into our kitchen.

US

original

metric

INGREDIENTS

standing rib roast

1 standing rib roast

dried rosemary

1 tbsp dried rosemary

dried thyme

1 tbsp dried thyme

Salt

Salt

Pepper

Pepper

Garlic powder (optional)

Garlic powder (optional)

Onion powder (optional)

Onion powder (optional)

Olive oil

Olive oil

of leftover fat

⅓ cup of leftover fat

all purpose flour

1 tbsp all purpose flour

high quality beef stock

32 ounces high quality beef stock

short baguette

1 short baguette

Fresh mozzarella

Fresh mozzarella

of roasted red peppers

1 jar of roasted red peppers

of fresh garlic

3 ½ cloves of fresh garlic

DIRECTIONS

1.

Start by removing the rib roast from the bone. Next, using a sharp knife, make some shallow cuts in the fat of the beef to score it. Set aside.

standing rib roast

1 standing rib roast

2.

Grind up dried rosemary and dried thyme until they are almost a powder and then add some kosher salt, freshly ground pepper and optionally some garlic and onion powder. Give it a little mix and then liberally rub all over your rib roast.

dried rosemary

1 tbsp dried rosemary

dried thyme

1 tbsp dried thyme

Salt

Salt

Pepper

Pepper

Garlic powder (optional)

Garlic powder (optional)

Onion powder (optional)

Onion powder (optional)

3.

Place your roast back on top of the bones, and using butcher’s twine, tie them back to each other so the bones can serve as a natural roasting rack.

4.

Preheat the oven to 500°F.

5.

Place your roast in a pan and rub down with olive oil. Once it’s covered, insert a temperature probe into the thickest part of the roast. Place in the oven for 25 minutes and then turn the temperature down to 300°F. Continue to cook until the internal temperature reaches 115°F.

Olive oil

Olive oil

6.

Once cooked, remove from the pan, put on a plate, and cover with aluminum foil. Make sure the probe remains in the roast. Set aside for 15 minutes.

7.

Place the pan over a medium high heat and make sure there is about fat left in the pan. If there is more, pour it into a bowl and set aside. Add all purpose flour and whisk for about 2-3 minutes, then add high quality beef stock to the pan. Whisk frequently and boil down to your desired consistency. Season with salt and pepper.

of leftover fat

⅓ cup of leftover fat

all purpose flour

1 tbsp all purpose flour

high quality beef stock

32 ounces high quality beef stock

Salt

Salt

Pepper

Pepper

8.

Once your meat has reached an internal temperature of 130°F, remove the aluminum foil and you’re left with perfect medium rare beef. Cover the meat and place in the fridge overnight to make for easier slicing.

9.

Remove meat from the fridge and cut into thin slices. Bring your gravy/sauce to a slight boil and place your beef in the sauce and let sit for a minute.

10.

Remove your roasted peppers from the jar and place in a bowl. Combine with garlic along with some olive oil and a little bit of kosher salt. Let chill in the fridge if you have time.

of roasted red peppers

1 jar of roasted red peppers

of fresh garlic

3 ½ cloves of fresh garlic

Olive oil

Olive oil

Salt

Salt

11.

Next, take your baguette and slice lengthwise. Place some fresh mozzarella on the bread along with your roasted red peppers and your roast beef.

short baguette

1 short baguette

Fresh mozzarella

Fresh mozzarella

12.

Pour some of your sauce into a small bowl for dipping.

13.

Serve and enjoy!

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