Roast Beef Picnic Sandwich

Jump to RecipePrint Recipe Tomato Confit

Jump to RecipePrint Recipe Quick Pickled Peppers

Enjoy a fully loaded sandwich on a picnic this summer.  This Roast Beef Picnic Sandwich has layers of unique fillings that provide color, flavor, and texture.

This sandwich is perfect picnic fare and is very shareable.  Made on ciabatta rolls, this roast beef picnic sandwich is stacked with a variety of condiments.

A sum of its parts

A good sandwich is greater than the sum of its parts.  Certain ingredients are undeniable for a great sandwich.

• Good Bread - You need bread with just the right texture.  It should have some structure to hold all your sandwich fixins.  But the bread should be tender enough so you aren't wrestling and tearing a bite.
• Condiments - Condiments give a sandwich some personality.  Variety helps keep the sandwich from being boring and ho-hum.  Think beyond mustard or mayo.
•  Texture - While bread will provide some texture, think about what crunchy lettuce or slaw can provide.  Or a crisp pickle that snaps when you take a bite.  Maybe a potato chip layer is your idea of sandwich Nirvana.
• Quality meat and cheese - Your sandwich is only going to be as good as the meat and cheese you use.  Opt for an aged cheese for a more pronounced flavor.  Purchase deli meat cut to order.
• Salt and Pepper - Seasoning a sandwich gives a major flavor boost.  You don't need a lot - just a sprinkle on the lettuce or tomatoes will make a big difference.

Roast beef sandwich fillings

1. I start making this sandwich with premium roast beef.  Thinly sliced, it is easier to stack.  I like to roll or fold the meat on a sandwich which provides some height.
2. Aged provolone is my choice of cheese which has a bit of sharpness.  It complements the roast flavor of the beef.
3. A slather of mayo for richness.  It helps to keep the bread from tasting dry.

Homemade condiments

Two different homemade condiments add some punch and personality to this roast beef sandwich recipe.  Tomato Confit, slow roasted in olive oil and garlic adds concentrated flavor and richness.  Quick Pickled Peppers provide a sweet briny snap.

How to make tomato confit

• Preheat the oven to 275 degrees.
• Cut garlic cloves into thin slices.
• Use plum or Roma tomatoes.  They have a lower water content which is perfect for confit.  Cut the tomatoes, laterally into ¼-inch circular slices.

• Distribute garlic slices and fresh thyme stalks on a sheet pan.  Layer the tomato slices on top.  You may save a little garlic and thyme for the top of the tomatoes.

• Drizzle olive oil on top of the tomatoes.  How much depends on the size of your sheet pan.  The tomatoes should be sitting in oil, almost covered by it.  Sprinkle kosher salt and ground black pepper across the surface of the tomatoes.
• Place in the preheated oven for 1 hour.
• The tomatoes will look shrunken but they should still be meaty and pliable.  If they are stiff, really thin, and dried out, they are overcooked.

Place the tomato confit in a glass jar.  Pour the garlic, thyme, and oil into the jar with the tomatoes.  Placed in the refrigerator, tomato confit will last 3-4 weeks.

How to make quick pickled peppers

• Have a clean quart glass jar ready.
• Cut off the stem end of the mini bell peppers.  Using a paring knife, remove the seeds and any large membranes in the center of the pepper.
• Cut the peppers into ¼-inch rings.

• Peel and slice shallots into ¼-inch rings.  Separate the shallots into individual rings.
• Cut two garlic cloves into very thin slices.
• Place the pepper and shallot rings and the thinly sliced garlic in the glass jar.  Make sure everything is randomly added to the jar for variety.
• In a small saucepan, add the white balsamic vinegar, water, sugar, fennel seeds, mustard seeds, black peppercorns, red pepper flakes, and salt.  White balsamic vinegar adds a light sweetness to the brine.  
• Simmer gently for 10 minutes.
• Pour the hot vinegar over the vegetables in the jar.

• Let the pickled peppers come to room temperature, in about 15 minutes. The peppers will start to get softer and collapse a little in the jar.

Uses for Tomato Confit and Quick Pickled Peppers

There are plenty of uses for both of these condiments.

1. Add to burgers and other sandwiches.
2. Avocado toast is a great pairing for either the peppers or the tomatoes.
3. I like to add both to charcuterie boards with some crackers.
4. Add to salads for a big pop of flavor.
5. Definitely snackable!

Assembling the picnic sandwich

Not that a roast beef sandwich needs a recipe but I like to assemble ingredients so that compatible flavors are layered together.

Picnic Menu

Add a few more items and you have a delicious menu for a summer picnic -  crunchy potato chips, ice-cold lemonade, and some chocolate chip cookies for dessert.

Gather some friends to enjoy a beautiful summer day.  They will want a bite of your sandwich!

Another picnic fare - https://tenpoundcakecompany.com/chicken-and-artichoke-spread-sandwich/