Jackson Sandwich

Ingredients:

Roast beef

• 0.5 cup Dijon mustard
• 0.5 cup grainy mustard
• 1 tbsp. l. olive oil
• 1 tbsp. salt
• 0.5 tbsp oregano
• 0.5 tbsp dried thyme
• 2 and 1/4 teaspoons crushed garlic
• 2 and 1/4 teaspoons black peppercorns
• 3/4 tsp Worcestershire sauce
• 1/4 tsp paprika
• 1 top round steak weighing 1.2-2.2 kg.

Sandwich

• 120 ml store-bought au jus
• Butter to spread on the buns
• 1 hoagie bun
• 60 g of pickled onions, see recipe below
• 60 g banana pepper
• 90 gr. cheese with horseradish, see recipe below
• 30 g mayonnaise
• Pickled cucumber slices for serving

Pickled onions

• 2 medium white onions
• 2 tbsp. sugar
• 2 tbsp. apple cider vinegar
• 3/4 tsp whole coriander seeds
• 3/4 tsp black peppercorns
• 3/4 tsp salt
• 1/4 teaspoon cumin seeds
• 1 bay leaf

Horseradish cheese

• 450 g of grated white cheddar
• 1/4 cup horseradish
• Mix the ingredients in a separate bowl.

Preparation:

1. Preheat oven to 190°C. Heat the au jus sauce and keep warm.
2. Roast beef:
   
   In a food processor, combine Dijon mustard, grainy mustard, olive oil, salt, oregano, thyme, garlic, peppercorns, Worcestershire sauce, and paprika and blend well. Rub the mixture into the meat and place in a baking dish.
3. Bake until the internal temperature of the meat reaches 115°F (43°C), about 45 minutes. Remove from the oven and let cool, then slice thinly.
4. Sandwiches:
   
   Place a buttered hoagie bun and 3 ounces (90 g) of roast beef on a flat-top grill or griddle. Top the roast beef with the marinated onions and banana peppers and heat through.
5. Top the roast beef with horseradish cheese, then cover and cook until the cheese is melted. Remove the bun from the grill and spread with mayonnaise. Place the meat on the bun and cut in half. Serve with a pickle and au jus sauce.
   
   Pickled onions:
   Slice the onion into rings and place in a bowl. Combine the sugar, vinegar, coriander, peppercorns, salt, cumin seeds, and bay leaf in a saucepan. Bring to a boil, then add the onion, cover, and let cool.