I woke up this morning with a strange craving for roast beast sammiches. After being naughty and making my craving a million times worse by browsing the sandwich tag on Tumblr, I got up and went to the store, where I was quickly horrified. The roast beef at the deli was between $9.99 and $12.99 per pound! I pouted, and quickly moved on to the meat aisle, and that’s where I struck gold! London Broil was only $3.99 per pound! Score!
I made my way back towards the bakery after grabbing an amazing cut of red meat, bought a bag of bolillo rolls (a personal favorite for smushed sammiches), and then something caught my attention as I passed the deli once more. Farmer’s Cheese. I’d heard of this, either on a cooking show or somewhere on Tumblr. I was intrigued. I asked for a sample and was immediately in love. It’s somewhere between mozzarella and provolone on the mild melty white cheese scale. I grabbed 12 slices, and we were off!
So here’s my layout: 6-count of bolillos, a nice fat london broil, farmer’s cheese, stone ground mustard with horseradish in it, sea salt, and black pepper. While the grill pre-heated, I got started slicing open the bread so I could start layering on the mustard and cheese.
With the bread all nice and mustardy, it was time to get grilling. And yes, I know it’s a london BROIL for a reason, but shove it. Broiling and grilling effectively do the same thing, just upside down and one has no contact. Shush! I know what I’m doing… *shifty, maniacal cackle*
The steak was salted and peppered, then laid out on the grill on high with the lid on. Next, time to layer on the cheese over the mustard.
Flip the steak.
And melt the cheese under the broiler.
It took a while for the cheese to get all gooey, so I used the time to let the steak rest under some foil. No sense in ruining the meat over some cheese, right?
Once it was all rested, and the bread was done, I sliced up the meat and reserved the drippings in a separate container.
I seriously can’t even begin to tell you how good that meat tastes. It’s so tender, and juicy, and just perfect. Once the drippings were set aside in all their red juicy goodness, I spooned them over the bottoms of that bread I’d sliced open.
Then it was time for sammich building.
Add on the cheesy, mustardy tops.
One final step was to weigh everything down. I don’t have a bucket, but a gallon sized wine bottle full of water did the trick nicely.
Then all that was left to do was slice open a sandwich, and enjoy!