Wednesday, June 15, 2011

Italian Pulled Beef Sandwich

You know the feeling you get when you are craving a sandwich and you finally get to eat it. For lack of a better word I describe that feeling as orgasmic. This sandwich definitely fulfilled my gastronomic needs the other night.

Italian Pulled Beef Sandwiches
Italian beef sandwiches are a Chicago tradition. Paper thin slices of beef dripping in seasoned beef stock placed on crusty italian loaves and topped with mounds of hot giardiniera mix. I learned this from food network when I was forced to watch them make some, and then consume them... without letting me have some :(

This is my version.

Giant 5 pound chuck roast slow cooked to perfection with red wine, thyme, basil, oregano, garlic and onion. Placed on my own homemade buns, topped with roasted red pepper and onion, and soaked in a blush wine vinaigrette.

Italian Pulled Beef Sandwiches
by Kaitlyn McFadden

  • chuck roast or other preferred roast
  • 1 tbsp basil
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 cup red wine
  • sandwich rolls - try mine!
  • thinly sliced onion
  • roasted red pepper cut into strips or diced
  • blush or red wine vinaigrette salad dressing

Trim roast of large chunks of fat. Rub herbs all over the roast. Add more if needed. Place roast in slow cooker and pour in red wine. Cook for 8 to 10 hours on low. Remove from slow cooker and place on a cutting board. Shred the beef with a fork.

Place shredded beef on lightly toasted rolls and pour vinaigrette over the meat. Top with onion and roasted red pepper. Serve sandwiches with a small dish of the vinaigrette on the side for dipping.