Loaded Roast Beef Sandwich
Servings 1
Equipment
- Small skillet
- Cooking Thermometer
- Large skillet
Ingredients
Crispy Onions:
- ¼ red or yellow onion sliced thinly
- 2 tbsp buttermilk
- 2 tbsp flour
- Sea salt and freshly cracked black pepper to taste
- Garlic powder to taste
- 2 tbsp avocado oil
Marinated Tomatoes:
- 1 heirloom tomato sliced
- Drizzle of olive oil
- Drizzle of red vinegar
- Sea salt and freshly cracked black pepper to taste
- Garlic powder to taste
Sandwich:
- 2 slices of bacon
- 2 slices of rye bread
- Mayonnaise to taste
- Cream horseradish to taste
- Roast beef sliced thinly
- Sharp white cheddar sliced thinly
- Iceberg lettuce
Instructions
- Prepare the crispy onions by soaking them in buttermilk for 10 minutes.
- Combine the flour, sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
- Dredge the onions by removing them from the buttermilk, shaking off excess liquid. Coat the onions evenly in the seasoned flour.
- Heat the oil in a small skillet to 375 degrees using a thermometer.
- Fry the onions in batches by dropping a few dredged onions into the hot oil and stirring often, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate. Season with sea salt. Continue with remaining onions.
- Marinate the tomatoes by placing the tomato slices on a few paper towels to blot them dry. Place on a plate and drizzle the slices with olive oil, red wine vinegar, sea salt, freshly cracked black pepper, and garlic powder to taste.
- Cook the bacon in a large skillet until crispy and browned. Remove from the skillet and place on a few paper towels to drain.
- Prepare the sandwich by slathering mayonnaise on one piece of rye bread. Top with cheese slices, crispy onions, roast beef, marinated tomato, bacon, and lettuce.
- Slather the last piece of bread with creamy horseradish and top the sandwich.
- Serve immediately. Enjoy.