By 300 Sandwiches
Lunch was at JGV’s eatery Nougatine on Central Park West. Caviar was served, as well as arctic char, steak and dessert. And martinis, except I didn’t have one of those because some of us have offices to report back to and deadlines to make. Wine was paired with each dish, too. Yes, in addition to the martinis. It took all of the will in my body to depart from my steak and head back to the office.
Before he served lunch, I chatted with Jean-Georges about running restaurants in Las Vegas and working with Bon Ap for their Vegas Uncork’d event happening in April. I also had to sneak in a question about sandwiches. His favorite? Roast beef with horseradish spread, served with a broth. The French dip, if you will. “For me, it’s a moist, meaty, umami sandwich,” he said.
On Sunday afternoon, I was inspired to revisit this yummy sammie. I gave first crack at this one at sandwich #29, then gave another go at it at sandwich #179, after I got a Crock-Pot for Christmas last year. But being that I was weeks behind on my Christmas shopping, I had to—gasp!—use shortcuts. This is very anti-Jean Georges, I know.
I picked up prepackaged meat store bought from Trader Joe’s, which goes against my rule of only buying meat from a human, such as a butcher. I made the jus, but not with homemade beef broth. Sadly we were out, and E and I were hungry.
So I basically made this sandwich the exact opposite of how Jean-Georges would make his.
But lunch disappeared just as fast as if I had gone gourmet.
2 cups water
1 tablespoons and one teaspoon better than boullion beef flavoring
1/2 onion, roughly chopped
1 handful chopped Italian parsley
3 or 4 sprigs time
2 tablespoons mustard
1/2 tablespoon horseradish
1/4 teaspoon black pepper
2 ciabatta rolls
1/2 pound roast beef
3 slices provolone
Make Jus: Chop onion and parsley big enough you can remove with spoon later. Combine all ingredients into a sauce pan and simmer for about 10 minutes while you make the sandwich, stirring occasionally.
Combine mustard, horseradish, and black pepper in a small bowl or dish. Slice rolls in half and slather mustard on insides of both rolls. Assemble sandwich by layering provolone slices and then meat. Top with top of roll, then heat the sandwich in a large skilled with olive oil, or place in panini press and toast. Remove when sandwich is golden brown and cheese is melted. Pour jus in small dish and serve with sandwich.