Roast Beef & Cheddar Sandwich

By Brian Lagerstrom · 480 min

Ingredients

Instructions

1. Combine the warm water, yeast, sugar, egg yolk, melted butter, mashed potato, dough conditioner, flour and 6 g salt in a stand mixer with dough hook. Mix on medium speed about 8 minutes until smooth and pulling away from the sides.
2. Shape the dough into a ball, tucking it under itself, and cover. Ferment for 90 minutes in a warm place at about 32°C/90°F, until doubled.
3. Divide into 6 pieces of about 100 g each. Degas, shape into balls and place on a parchment-lined tray. Cover and proof at 32°C/90°F for 45 to 60 minutes until doubled.
4. Brush each bun with egg wash, spread a spoonful of cooled caramelised onion over the top, then sprinkle with poppy seeds and flaky salt.
5. Bake at 205°C/400°F for 15 to 17 minutes until golden brown but still soft.
6. For the onions: finely dice 1 medium sweet onion and cook in a little olive oil over medium heat with a pinch each of salt and sugar and 50 g water. Simmer until the water evaporates, about 2 to 3 minutes, then sauté 4 to 5 minutes until lightly browned. Deglaze with a few spoonfuls of water, let it evaporate, then sauté another 4 to 5 minutes, stirring constantly, until golden and sticky. Spread
7. For the roast beef: preheat the oven to 285°C/550°F. Rub the 3.5 kg top round roast all over with olive oil, then salt and pepper it generously. Place on a wire rack on a sheet tray. Sear 15 to 20 minutes, then reduce the oven to 135°C/275°F and roast about 2 hours until the internal temperature is about 55°C/130°F. Rest at least 30 minutes before slicing thinly.
8. For the tangy sauce: mix the sauce ingredients with an immersion blender.
9. For the cheese sauce: toss the grated cheddar with the cornstarch. Add to a saucepan with the evaporated milk and heat over low heat for about 5 minutes, stirring often and scraping the bottom, until it reaches a low simmer and thickens. Stir in a splash more evaporated milk if too thick.
10. Slice the roll, toast the cut sides in a buttered pan until golden. Spread generous tangy sauce on the bottom bun, add a handful of shaved beef and a few spoonfuls of cheese sauce, then top with the bun.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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OnionEggCheesePotatoBrown sugarBeefCheddar cheeseEvaporated milk