Sandwiches should be far more than a simple add on to a menu, quickly thrown together with no thought. In the deli we take care in putting together a list of sandwiches that balance flavours and textures. We also take care in picking the right bread to go with each one, this is vital. We use a baker in Birkdale (The Dutch Bakery) who produce properly made bread, fresh every day with a texture you can't get from supermarket alternatives.
Beef Po Boy
This is a version of a recipe taken from the chilicheesefries.net website.
Makes at least four sandwiches.
Kilo of beef brisket or skirt
1/2 Table spoon cayenne pepper
Table spoon white pepper
Table spoon black pepper
2 Table spoon dried oregano
1/2 Table spoon chilli flakes
Baguette (please don't use super market versions, they're awful)
Iceberg lettuce
Cherry tomatoes
Dijon Mustard (English is too much of a battle)
Mayonnaise (Helman's is my choice, always)
Jalapeno peppers and gherkins (optional)
Dry fry the spices and herbs in a casserole or deep frying pan (with a lid) for a minute. Then add the beef, turn over in the spice mix and cover in water. Bring to the boil and simmer for a couple of hours with the lid on. It should be softened, but not quite falling apart.
Take out the beef and raise the temperature, reduce the liquid till by half. While this is reducing, warm the oven to medium and slice the beef. Cut across the grain of the meat. Add the slices to a baking tray and top with the cooking liquid (generously,) cook in the oven for half an hour. Take out and check the meat and juice, top up if it is drying out, keep cooking till the beef is falling apart.
Slice 1/3 of baguette (toasted) with dijon on 1 side and mayo on the other. Add lettuce, chopped tomatoes and (if you like) jalapeno peppers and sliced gherkins. Now add the beef and the gravy, this should be a messy eating experience.
Try with a Sierra Nevada Stout. Light enough not to over power the sandwich, but enough going on to still taste the beer.
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