Roast Beef Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
One sandwich

“We have on our room service menu a signature roast beef sandwich on a housemade rosemary bread with Boursin cheese and a Northwest huckleberry-red onion marmalade, lettuce and tomato,” says Executive Chef Brian Seto. “The dish originated because we wanted to use a Northwest product—huckleberries—that wasn’t used that much in healthcare. Our huckleberries come mainly from Washington state. We also feature fresh salmon, toasted hazelnuts and Oregon ground beef patties on our patient menus. To cross-utilize the huckleberries we also make a heart-healthy vinaigrette.”

Ingredients

4 oz. wheat bread
¼ oz. Boursin cheese
1 leaf green leaf lettuce
2 slices tomato
3 oz. sliced roast beef
1 tbsp. Huckleberry and Red Onion Marmalade (recipe follows)

Huckleberry and Red Onion Marmalade
Yield: Eight 1-ounce portions
1 tbsp. canola oil
8 oz. sliced red onions
2 tbsp. red wine vinegar
¼ cup granulated sugar
1 cup huckleberries
¼ tsp. kosher salt
¼ tsp. pepper

Steps

  1. Slice bread in half. Spread cheese on bottom.
  2. Place lettuce on top of cheese, and lay tomato on top of lettuce. Place roast beef on top of tomatoes.
  3. Spread marmalade on top half of bread. Place on sandwich, and slice in half.

Huckleberry and Red Onion Marmalade

  1. Add oil to hot sauce pan over medium heat. Add onions and sauté until caramelized.
  2. Add vinegar, sugar and huckleberries and cook until liquids are reduced to light syrup.
  3. Add salt and pepper. Remove to container and refrigerate until use.
Source: Legacy Health System (Oregon)

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