Improving the Sandwich with Beer

I took a different approach to the standard sandwich, playing with a few classics that are regional specialties and generally can only be found in their place of origin—hot-spots that have become part of the vacation itinerary for avid travelers. The following recipes offer a beer-infused variation created right in your own kitchen, designed for those who want to relive a memory of a specialty sandwich, or for those who choose to stay closer to home and want to experience what the buzz is all about.

Grilled Cheese Plus
Instead of simple cheddar placed between two slices of bread, this sandwich showcases beer cheese with a twist!

Makes: 2 sandwiches

Ingredients:
1/2 lb. Chimay Grand Cru cheese or other beer-washed Abbey-style cheese
1/4 lb. Ardennes-style ham, thinly sliced (optional)
4 slices brioche-style bread
apricot preserves
Dijon-style mustard
mayonnaise

Directions:
Prepare the cheese by peeling any logo and outer rind off the outside layer. Using a cheese slicer or sharp knife, slice the cheese into thin pieces. Take the ham (usually already sliced in a sealed container) and have it ready (or ask your deli to slice the ham paper thin). For one sandwich, take two slices of bread and lightly spread one side with mayonnaise (this will be on the outside of the grilled cheese, acting like butter, but browns more evenly and prevents burning if the pan or panini grill is too hot). With the mayonnaise side down on a cutting board, lightly coat one side of the sandwich with the apricot preserve and the other with a light spread of Dijon mustard. Add a slice or two of the cheese to each piece of bread. Then layer the ham on top of one side of the sandwich. Bring the two sides together and lightly press together.

In a cool sauté pan over medium heat, add both sandwiches and cook for 3–4 minutes on the first side (creating a golden-brown crust). Flip each sandwich over and cook for another 2–3 minutes, until the cheese has melted and warmed through. Remove the sandwiches to a cutting board and cut diagonally and serve.

Variations: Add slices of pear to the sandwich, adding a nice crunch and texture, or grill or sauté some red onions and add to the middle of the sandwich.

Chicago-Style Italian Beef Sandwich
When I was in Chicago, Randy Mosher introduced me to a sandwich that I had not had the pleasure of experiencing to date—the Chicago Beef. After many tries in the Homebrewchef test kitchen, I came up with this version of the Chicago Beef that I believe will rock your palate.

Makes: 6 sandwiches

Ingredients:
4–5 lb. beef, either sirloin, chuck, rump roast
2 tbsp kosher salt
1 cup garlic cloves, peeled
3 tbsp oregano or marjoram, leaves only, fresh
3 tbsp thyme, leaves only, fresh
2 tbsp rosemary, leaves only, fresh
36 oz Sierra Nevada Tumbler Brown Ale or other Brown Ale
3 each bay leaves, preferably fresh
1–4 pinches red pepper flakes (optional)
2 tbsp olive oil
1 each red bell pepper, seeded and sliced
1 each yellow bell pepper, seeded and sliced
6 each Italian-style rolls
provolone cheese (optional)
giardiniera (pickled Italian-style vegetables)

Directions:
Take the roast beef and rub the salt on all sides, massaging it into the nooks and crannies of the meat. In the pitcher of a blender, add the garlic, oregano, thyme, rosemary, half of the Brown Ale and the red pepper flakes (if using) and purée into a sauce, not completely smooth. Place the roast into a sealable container or bag and add the marinade, covering with more beer if needed. Place into the refrigerator and let marinate for at least 4 hours, preferably 24–48 hours.

Preheat the oven to 300˚F. In a Dutch oven, over medium heat, add the oil and the onions, sautéing until transparent, about 12 minutes. Add the roast and marinade to the onions and any remaining beer not used in the marinade. The roast should be completely submerged. Season with black pepper and, using tongs, nestle the roast into the onions. Place uncovered into the oven and bake for 2–3 hours, depending on the cut and size. The meat should be tender and slightly pink on the inside. Remove from the braising liquid and let rest to room temperature. Save the contents of the pot, as they will be used to finish the sandwich.

In a sauté pan, over medium heat, add the oil and wait until ripples form in the pan. Add the prepared peppers and sauté until they wilt, but still hold their shape. Season lightly with salt and pepper, and add to the onion beer mixture in the Dutch oven. Bring this mixture to a low simmer. Meanwhile, slice the roast as thin as possible, cutting against the grain (cutting with the grain can cause a tough, ropey texture). Add the meat back into the onion beer mixture and toss to coat.

To serve this sandwich, cut the Italian-style rolls in half. Using tongs, grab a healthy portion of meat, onions and peppers, and place into the roll (making sure that the bay leaves don’t end up in the sandwich). The roll will soak up the remaining juices. The sandwich can be topped with provolone cheese, or you can go traditional and serve without cheese and/or add some lightly pickled Italian-style vegetables (called “giardiniera”) such as cauliflower, onions, peppers, and carrots. Traditionally, french fries are served alongside this beast of a sandwich.

Stout-Marinated Tri-Tip Sandwich

If you are traveling the Southwest and see a Navajo taco stand, STOP! These stands are known for making an amazing fry bread, topped with all kinds of great ingredients and served to you warm. It’s one of those sandwiches that satisfies the soul. In this recipe, I top fry bread with grilled red onions, roasted chilies, and a Smoked Tomato Goat Cheese Sauce.

Serves: 6–8 great sandwiches

Tri-Tip Ingredients:
3–4 lb. tri-tip cut beef
1 head garlic, peeled and chopped
1 tbsp kosher salt
18 oz Bear Republic Big Bear Black Stout or other Stout
1 tbsp coriander, ground
1 tbsp cumin, ground
2 tsp kosher salt
1 tsp brown sugar
1 tsp coffee, ground
1 tsp smoked paprika
1/2 tsp chipotle powder
1 tsp Mexican oregano, dried
1 each red onion, peeled and sliced into medium thick rings
4 each pasilla or Anaheim chilies, fresh roasted and salted pumpkin seeds

Tri-Tip Directions:
Start by using a small paring knife to poke several little cuts into the tri-tip roast. Next, place the chopped garlic on a cutting board and add the salt. Using the side of a chef knife, press and mash the garlic into the salt several times. The salt crystals will break apart the garlic, making a minced paste. Take this paste and rub it into the roast, filling any of the little holes with the mixture. Next, place the tri-tip into a sealable container or bag and cover with the Stout. Place this into a refrigerator and let marinate for 6–24 hours, the longer the better.

Ideally, a smoker or a grill will give the best flavor to this sandwich. To cook, start some coals (preferably mesquite lump charcoal) and soak some wood chips or chunks (alder, hickory, or maple) in a container topped with Stout. As the coals are heating, remove the tri-tip from the marinade, patting dry with paper towels.

In a bowl, mix together the coriander, cumin, salt, brown sugar, coffee, paprika, chipotle and oregano. Encrust the tri-tip in this Southwestern-style spice rub. Place the tri-tip over direct heat and grill on each side for 4–6 minutes, making a nice crust on the outside. Then remove the roast from the fire and place it on the opposite side of the grill using indirect heat and cover, cooking the meat until medium rare (138˚F) or desired temperature, about 25 minutes.

As the meat is cooking, add the Stout-soaked wood chips to create smoke. This will add another element of flavor to the final dish. Add the red onions and chilies to the grill and cook until the chilies’ skin is blistered and the onions are tender. Remove and keep warm. Once the meat is cooked, let the tri-tip rest for 10 minutes before slicing, allowing the meat juices to redistribute. Slice the meat paper thin just before serving.

Alternatively, the tri-tip can be cooked in a conventional oven, preheated to 400˚F. Place it in a roasting pan and set into the center of the oven. Turn the heat down to 300˚F and cook until medium rare.

Navajo Fry Bread Ingredients:
3 cup all-purpose flour, plus 2 tablespoons
1 tbsp baking powder
1 tsp kosher salt
12 oz Lagunitas Brown Shugga or other malt-forward brew
peanut or vegetable oil, or rendered lard

Navajo Fry Bread Directions:
Combine flour, baking soda and salt in a bowl and mix by hand or with an electric mixer. Add in the beer and continue to mix until fully combined. Knead until the dough is elastic and forms a ball, but is not very sticky. Add a teaspoon of flour at a time if the dough is too sticky. Divide the dough into 6–8 equal-size balls. With a lightly floured rolling pin, roll the balls out to tortilla-size disks.

Take a sauté pan with high sides or a cast-iron skillet and fill 1/3 of the volume with oil or lard. Heat to 375˚F. Set out some folded paper towels on a paper bag and have tongs handy. To cook the fry bread, carefully place an edge of the rolled dough into the oil and lay the remaining dough away from you, so not to splash any hot oil in your direction. Using the tongs, lightly press the disk down to cover in oil. As the bread fries, it will pillow up, forming many small bubbles; this is normal. After two minutes, flip the bread over and fry another two minutes until golden brown on each side. Remove from the oil and place on the paper towels to remove any excess oil. Repeat with remaining dough.

Smoked Tomato Goat Cheese Sauce Ingredients:
5 each tomatoes, roma, stem end removed and cut in half lengthwise
10 oz goat cheese, room temperature
1 tsp spice rub (see above)
2 tbsp Bear Republic Big Bear Black Stout or other Stout
2 tbsp oregano or marjoram, preferably fresh, leaves only
1 tsp kosher salt
cracked black pepper

Smoked Tomato Goat Cheese Sauce Directions:
As the tri-tip is cooking, add the prepared tomatoes, lightly seasoned with salt and pepper, to the smoker. Leave them on the grill or roasting until fully cooked, smoky and delicious. Transfer the tomatoes to the bowl of a food processor and add the goat cheese, reserved spice rub, Stout and herbs, and season lightly with salt and pepper. Purée to a smooth paste and transfer to a serving bowl.

To Serve:
Peel the skin off the roasted chilies, then seed them and remove the stems. Slice into thin strips. Mix this with the grilled red onions and place a small amount onto the fry bread. Slice the rested tri-tip into thin slices. Add some to the chilies/onions, then top with some of the Smoked Tomato Goat Cheese Sauce, and sprinkle some roasted pumpkin seeds and any extra fresh herbs. This sandwich can be eaten like a tostada or folded in half similar to a taco.

Note: Chicken, eggplant, or squash can be substituted for the tri-tip. The fry bread can also be served as a dessert by topping the warm bread with melted butter and a drizzle of local honey. ■