Old World Naturals Deli Roast Beef
sandwich with caramelized onions, pickles and cucumber aioli
|1 pkg.||Deli Roast Beef
|1||hot house cucumber|
|1/2 c.||canola oil|
|1-2 T.||cucumber juice|
|to taste||salt & ground black pepper|
|1||large yellow/sweet onion julienned|
|1||large kirby cucumber|
|1 c.||apple cider vinegar|
|1/2 t.||whole back peppercorns|
|3 pods||star anise|
|1/2 t.||fennel seed|
|1/2 t.||coriander seed|
|1/2 t.||yellow mustard seed|
FOR THE CUCUMBER AIOLI: Juice the cucumber, and reserve the pulp and juice. If you do not have a juicer, use a box grater, a fine mesh strainer and a medium sized mixing bowl, and finely shred the cucumber. In a food processor, combine the cucumber pulp, egg yolks, and salt and pepper. Begin processing until the mixture coalesces. Very slowly and in a thin and even stream, begin adding the canola oil. The emulsion should start to thicken after about 30 seconds to 1 minute. Continue adding the oil to the aioli until all of the oil has been used. Add the cucumber juice 1 teaspoon at a time until the aioli is smooth but not thick.
FOR THE CARAMELIZED ONIONS: In a large saute pan over medium-low heat, cook the onions and butter, stirring regularly until the onions start to brown. Add the salt and continue cooking, allowing the onions to brown further. When the onions have a deep amber color, add the sherry vinegar and cook for 5 minutes. Serve on the sandwich hot.
FOR THE SOUR PICKLES: On a mandolin or with a chef’s knife, slice the cucumber into ⅛-inch thick slices. Place into a sanitized Mason jar. Bring to a boil all ingredients except for the cucumbers. Boil for 5 minutes. Allow the brine to cool completely. Pour over the cucumbers, and refrigerate for at least 2 weeks before using.
FOR THE SANDWICH: To assemble the sandwich, take 4 ounces of Old World Natural Deli Roast Beef, thinly sliced, and sear in a cast iron pan very quickly. On your favorite bread, lightly toasted, spread some of the cucumber aioli (roughly 1 tablespoon per sandwich), pile the roast beef on one side, add the caramelized onions and the sour pickles and top with the other side of bread.