Roast Beef Sandwich with Balsamic Caramelized Shallots

The Roast Beef Sandwich with Balsamic Caramelized Shallots is a delectable combination of tender roast beef, sweet and tangy caramelized shallots, creamy Swiss cheese, and peppery arugula, and a hint of honey mustard sauce, all held together by a sandwich roll. This sandwich offers a perfect balance of flavors and textures, making it an indulgent yet satisfying meal that’s perfect for any occasion. Whether you’re looking to impress guests or simply treat yourself to a gourmet delight, this sandwich is sure to deliver.

The Eye Round Roast

The star of this sandwich is the eye-round roast, a lean cut of beef that, when cooked to perfection, becomes tender and flavorful. The preparation begins with a paste of extra virgin olive oil, minced garlic, freshly chopped rosemary and thyme, Worcestershire sauce, salt, and ground black pepper. These ingredients are massaged into the roast, allowing the flavors to penetrate deeply.

The roast is then placed on a rack in a roasting pan with beef broth added to the bottom. The beef broth maintains moisture during cooking, preventing the roast from drying out. Slow-roasting at 275°F ensures the meat cooks evenly and remains juicy. The roast is carefully monitored until it reaches an internal temperature of 135°F, ideal for a medium-rare finish. After resting, the meat is sliced thinly against the grain, making it perfect for sandwich assembly.

The Balsamic Caramelized Shallots

Balsamic caramelized shallots add a beautiful sweet and tangy dimension that complements the savory roast beef. The shallots are peeled, halved, and simmered in a mix of extra virgin olive oil and unsalted butter until they caramelize. Brown sugar is sprinkled over them to enhance their natural sweetness, followed by a generous splash of balsamic vinegar. This mixture is simmered until the shallots become tender, and the vinegar reduces to a rich, glossy glaze, creating a depth of flavor that elevates the sandwich.

The Honey Mustard Sauce

Though simple, the honey mustard sauce is a crucial component that ties all the flavors together. Made from a blend of mayonnaise, Dijon mustard, and honey, this sauce adds a creamy, tangy, and slightly sweet note to the sandwich. It’s spread generously on both halves of the sandwich rolls, ensuring every bite is flavorful.

Assembling the Sandwich

To assemble the sandwich, the sandwich rolls are sliced in half and toasted with slices of Swiss cheese on the top halves until the cheese melts and the bread is golden and crispy. The honey mustard sauce is then spread on both halves of the rolls.

Next, thin slices of the juicy roast beef are layered on the bottom halves of the rolls, followed by a generous helping of the balsamic caramelized shallots. A handful of fresh arugula is added for a peppery freshness that cuts through the richness of the meat and cheese.

The Roast Beef Sandwich with Balsamic Caramelized Shallots is a gourmet experience in every bite. The tender, flavorful roast beef, the sweet and tangy caramelized shallots, the creamy Swiss cheese, and the peppery arugula all come together with the spicy honey mustard sauce to create a symphony of flavors. This sandwich is an indulgent treat that showcases how a few well-chosen ingredients can make a simple and sophisticated dish.

Roast Beef Sandwich with Balsamic Caramelized Shallots

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Total time

3

hours 

The Roast Beef Sandwich with Balsamic Caramelized Shallots combines tender, juicy roast beef with sweet and tangy caramelized shallots, creamy Swiss cheese, and peppery arugula, all enhanced by a touch of honey mustard sauce. This gourmet sandwich offers a perfect balance of flavors and textures, making it an indulgent and satisfying meal for any occasion.

Ingredients

• For the Eye Round Roast

• 1 eye round roast (3-4 pounds)

• 2 tablespoons extra virgin olive oil

• 3 cloves of garlic, minced

• 1 tablespoon rosemary, freshly chopped

• 1 tablespoon thyme, freshly chopped

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 2 cups beef broth

• For the Balsamic Caramelized Shallots

• 1 pound shallots, peeled and cut in half

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 1/4 cup balsamic vinegar

• 2 tablespoons brown sugar

• to taste, salt and ground black pepper

• For the Honey Mustard Sauce

• 1/4 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• For the Sandwiches

• 4 sandwich rolls (french or ciabatta bread)

• 8 slices of Swiss cheese

• 2 cups fresh arugula

Directions

• Prepare the Eye Round Roast:
  Preheat your oven to 275°F (135°C). If you have a convection setting, turn that on.
  
  Pat the eye round roast dry with paper towels. Mix together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, Worcestershire sauce, salt, and ground black pepper. Rub the seasoning mixture all over the roast. Place the roast on a rack in a roasting pan. Pour the beef broth into the bottom of the roasting pan to help keep the meat moist.
  
  Roast for 2 hours, or until the internal temperature reaches 135°F (57°C) for a medium-rare finish.
  Remove from the oven and let the roast rest for at least 15 minutes before slicing thinly against the grain.
• Prepare the Balsamic Caramelized Shallots:
  While the roast is cooking, heat the extra virgin olive oil and unsalted butter in a large skillet over medium heat. Add the halved shallots to the skillet. Cook for 5-7 minutes, until they start to turn brown. Add the brown sugar and balsamic vinegar to the skillet. Stir to combine until the brown sugar is dissolved. Reduce the heat to low and simmer the shallots for 30-35 minutes, stirring occasionally, until the shallots are tender and caramelized. Season with salt and ground black pepper to taste.
• Prepare the Honey Mustard Sauce:
  Mix together the mayonnaise, Dijon mustard, and honey. Stir until smooth and well combined.
• Assemble the Sandwiches:
  Preheat your broiler. Slice the sandwich rolls in half and place them on a baking sheet.
  Spread a generous amount of honey mustard sauce on both halves of the rolls. Place slices of Swiss cheese on the top halves of the rolls. Place the rolls under the broiler for 1-2 minutes, just until the cheese melts and the rolls are toasted.
  
  Remove from the broiler and add slices of roast beef and balsamic caramelized shallots on the bottom halves of the rolls. Add fresh arugula on top of the roast beef and shallots, then close the sandwiches with the top halves of the rolls. Serve warm.