Damn! That’s a good sammich!
Posted on August 30th, 2006 by Brian Corbino
Having not eaten much in the way of sandwiches for a few years (the reason Atkins will ultimately fail you, by the way), I’d forgotten just how good a sandwich I had in the Mad Cow.
Any deviation from this recipe will result in a less than optimal Mad Cow experience.
You’ll need:
- 1/4 pound of moderately thinly sliced rare roast beef (5-6 slices). If it doesn’t go “moo” when you put the knife to it, it’s not rare enough.
- 2 -3 slices of Cooper Sharp American cheese. If that’s not available, a decent slicing cheddar will do. None of those bland pansy cheeses will work for this sandwich.
- tomato slices.
- Romaine lettuce
- Horseradish Sauce
- 1 Portuguese roll
Assembly:
- Slice the roll in half. The direction of the slice should be obvious. If it isn’t find someone smarter than you to build you a proper sandwich.
- Apply a thin layer of horseradish sauce to the bottom half of the roll.
- One layer of cheese, to cover.
- Apply the meat, folding it over so that each slice ultimately covers about one third of the roll. If you do this right with all the meat, you’l have two levels, each about three or four layers thick.
- Tomato Slices. Add salt and pepper if you like (not required)
- Lettuce.
- Layer of cheese, to cover
- top of the roll.
DO NOT cut the sandwich. Serve with chips (a good Jalapeño works well) and a beverage.
Serves one.