Roast Beef Sandwiches with Pimento Cheese Sauce and Frizzled Shallots
Take the classic New England roast beef sandwich to the next level with drizzled pimento cheese and crispy fried shallots.
Roast Beef Sandwiches with Pimento Cheese Sauce and Frizzled Shallots
Photo Credit : Adam DeTour/styling by Sheila JarnesIt feels a bit sacrilegious to add a Southern staple like pimento cheese to a New England sandwich. But why argue with perfection? This roast beef sandwich contains three primary elements: meat, fried shallots, and a loose mixture of pimento cheese that drizzles just a little. We added an atypical dollop of honey mustard to the sauce simply because it tasted great.
This recipe first appeared in the May/June 2024 issue of Yankee Magazine.
Yield:
4 sandwichesIngredients
6 large shallots, peeled and thinly sliced crosswise
1 cup vegetable or olive oil
¼ teaspoon kosher salt
1 cup packed grated cheddar cheese
¼ cup (2 ounces) cream cheese
¼ cup mayonnaise
3 tablespoons milk
1 tablespoon pimentos (optional)
2 teaspoons honey mustard
½ pound good-quality roast beef, thinly sliced
4 onion kaiser rolls, split in half and lightly toasted
Instructions
First, make the frizzled shallots. Put shallots and oil in a small saucepan, then set the pan over medium-low heat and cook, checking often, until the shallots turn golden brown, 20 to 25 minutes. Immediately remove from heat and drain on paper towels. Sprinkle with kosher salt and set aside.
Using a standing or immersion blender, combine the cheddar, cream cheese, mayonnaise, milk, pimentos, and mustard. Blend until smooth.
To make the sandwich, divide the roast beef among the bottom halves of the kaiser rolls. Top with the frizzled shallots, then generously spoon the cheese sauce over that. Top with bread.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
More by Amy Traverso