If you are looking for a simple yet unique sandwich, this is it.
It’s so simple. Just throw some ingredients in a pot let it cook for a few hours…DONE!
Layer cheese and beef or a fabulous grilled cheese sandwich.
For the beef you will need a chuck roast about 3 lbs., roasted red peppers, pepperoncini slices, 1/2 of an onion and and Italian blend of spices.
Generously salt and pepper the beef.
Heat a large dutch oven and add about 2 tablespoons of oil to the pan.
This is the important part. You want to sear the meat on both sides. Just let it sear for about 3-5 minutes on high heat.
Turn the meat over and sear the other side.
The browning of the meat creates flavor. I love to layer flavors. This is the base layer of flavor for the meat.
I going to add another layer of flavor with roasted red peppers. You can roast your own or just buy a bottle of roasted red peppers.
Chop the red peppers.
Add them to the meat.
I like to pour in some of the liquid from the peppers. More flavor.
Add 1/2 of the jar of pepperoncini slices along with the liquids.
Cut the onion in half and reserve the other half.
Slice the onion.
Add to the pan.
Sprinkle in the Italian seasonings.
Pour in enough beef broth to the pan to come up about 2/3 of the beef. This is called braising. It’s when you cook meat is liquid or stock. I braise meats that I’m going to cook on low heat for a longer period of time.
Bring all the liquids in the pot to a simmer.
Cover the pot and place in a preheated 325 degree oven and cook for 3-4 hours.
Remove the pot from the oven and remove the lid.
Remove the meat from the pot and place on a cutting board or a plate.
With two forks start to shred the meat.
If the meat still seems tough and isn’t falling apart, that means it needs to cook longer. Return in back to the oven for another 30 minutes.
Return the meat back to the pot with the juices that have accumulated during cooking. Put the pot over low heat and return to a simmer.
The next ingredients you will need is a load of crusty bread and Fontina cheese.
I like using bread that has holes in it because as the cheese melts through the holes it turns crispy and is just so
I like to use Fontina because it melts so nice and is so creamy.
Remove the red wax from around the Fontina.
Take two slices of bread.
Arrange slices of the Fontina on both slices of bread.
Place some of the shredded beef on top of one of the slices of bread.
Flip the other slice of bread with cheese over the beef.
Butter the top slice of bread.
Place on a hot griddle or skillet buttered side down and cook until browning and the bottom cheese begins to melt.
You will need to butter the top of the other slice of bread.
Can you see the cheese melting on the bottom?
Ahhh this is the golden color I like my bread to be.
Can you see the Fontina melting now on both sides?
Oh baby! This is going to be good.
Don’t take the sandwich of quite yet.
Be patient. Wait for the cheese to fill in the holes of the bread.
Ok….NOW! Take it off the griddle.
Place the sandwich on a cutting board and slice it in half.
Just look at that Fontina cheese.
I love the layers of flavor that come through the beef.
Perfectly “kicked up” grilled cheese sandwich.
Italian Beef Fontina Sandwiches
3-4 lbs of Beef chuck roast
salt and pepper
2 tablespoons oil
1/2 of a 16 oz jar of Rroasted RedPpeppers with juices
1/2 of a 16 oz jar of sliced Pepperoncini peppers with juices
2 tablespoons of Italian seasonings
2-3 cups beef broth
1 loaf crusty bread
8 oz Fontina cheese
Preheat oven to 325 degrees.
Rub salt and pepper on both sides of the beef. Place a heavy pot or dutch oven over medium high heat and let pan get hot. Add two tablespoons of oil. Put the beef in the pan and sear on both sides until brown and becoming a bit crispy looking. Add the remaining ingredients over the beef. Place in preheated oven and cook for 3-4 hours. Check the beef by taking two forks and pull the meat apart. If the meat still seems tough and does not pull apart easily, return to the oven for another 30 minutes.
When meat is tender, using two forks, shred the meat. Return to the pot with juices and bring to a simmer.
Arrange Fontina slices on two slices of bread. Top one of the slices with the shredded beef. Top with remaining bread and cheese. Butter the top and bottom slices of bread and cook on a preheated griddle until cheese melts and bread is golden brown.
This should make about 10 sandwiches depending on how large your bread slices are and how hefty you pile of the beef.
* Ingredients could easily be put in a crock pot and cooked over low heat for 6-10 hours.
**The beef could also be used from “French Dip” sandwiches.
The husband that never reads this blog gave the sandwich a “decent”! Just ask the kids, a “decent” (which is rare) is HUGE. It’s like the ultimate compliment.