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Yorkshire Beef Sandwich

Yield 24 14-oz. servings

Ingredients

  • 12 lb. Italian-Style Beef, with au jus
  • 3 Tbsp. Trade East Paprika Spice
  • 1 1/2 oz. GFS Buttery Flavored Canola Oil Pan Coating Spray
  • 24 ct. GFS 8" Club Rolls
  • 1 1/2 c. GFS Clear Canola Salad Oil
  • 24 ct. GFS Large Eggs
  • 3 lb. Markon Red Peppers, fresh
  • (Recipe) Root Vegetable Slaw

    Ingredients

      • 1 lb. Turnips
      • 1 lb. Jumbo Carrots, fresh
      • 1 lb. Rutabaga
      • 1 lb. Sweet Potatoes, fresh, cubed
      • 1 lb. Markon Gala Apples, chopped
      • 1 1/2 c. Pepper Mill Blood Orange Vinaigrette Dressing

      Preparation

      1. Julienne the turnips, carrots, rutabagas, sweet potatoes and apples into thin strips and place them in a stainless-steel mixing bowl. Drizzle the blood orange vinaigrette over the top of the vegetable mixture. Season to taste with salt and pepper. Toss together until blended. Cover and refrigerate. Allow to rest for 60 minutes to tenderize the vegetables.

      2. Place in a nonreactive storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    3 lb. (Recipe) Root Vegetable Slaw
  • (Recipe) Worcestershire Grain Mustard Mayonnaise

    Ingredients

      • 1 qt. GFS Extra-Heavy-Duty Mayonnaise
      • 1/2 c. Crown Collection Whole-Grain Mustard
      • 1/4 c. Worcestershire Sauce
      • 1 tsp. Trade East Granulated Onion Spice
      • 1 tsp. Trade East Granulated Garlic Spice
      • 1 tsp. Kosher Salt
      • 1/4 tsp. Trade East Ground White Pepper

      Preparation

      1. Place all ingredients in a stainless-steel mixing bowl. Whisk together thoroughly.

      2. Transfer to a nonreactive storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    24 oz. (Recipe) Worcestershire Grain Mustard Mayonnaise
  • 1/4 c. Trade East Paprika Spice

Preparation

1. Separate the thin slices of beef into individual pieces. Scale out into 8-oz. portions. Place side by side in a storage container in a single layer. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

2. Heat the 5 lb. bag of au jus that comes with the beef and 3 Tbsp. of paprika to 160°F. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds. Whisk until blended. Hold at 120°F. Dunk the beef in the gravy for 15-30 seconds. Don’t leave the beef in the gravy too long to avoid curling and drying out the natural moisture. Repeat the dunking process to flavor and fortify the gravy.

To prepare à la carte:

1. Open the bun, leaving it attached and hinged at the bottom. Spray the inside of the bun with the cooking spray. Place the bun, oiled-side down, on a heated flat griddle. Grill until golden-brown.

2. Place 1 tsp. of oil in a small heated, nonstick sauté pan. Break an egg into the pan. Cook the egg, sunny-side up, to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for 15 seconds. Place 2 tsp. of canola oil in a second heated sauté pan. Add 2 oz. of red bell peppers to the pan. Season to taste with salt and pepper. Toss over medium heat until caramelized and just warmed through.  CCP: Final internal cooking temperature must reach a minimum of 135°F, held for 15 seconds

3. Place 8 oz. of beef in the gravy just long enough to warm and make it wet, about 15-30 seconds. Immediately remove the beef from the gravy. Stack down the center of the bun. Ladle 1 1/2 oz. of gravy over the top of the warmed beef.

4. Spread 2 oz. of root vegetable slaw down the center of the beef. Place the warm red peppers on top of the slaw. Drizzle 1 Tbsp. of Worcestershire grain mustard mayonnaise on top of the peppers. Place the egg on top of the peppers in the center of the sandwich. Sprinkle the paprika on top of the egg to taste. Place on a warmed serving plate.