Method: Spread 1 split sandwich roll with
1 T. wasabi sauce. Heat 3 oz. sausage
slices on grill. Layer sandwich with 2 oz.
(¹⁄ 3 cup) cucumber slices and sausage.
Top with 1 T. cilantro leaves and 1 oz.
(¼ cup) julienne pickled vegetables. Close
sandwich; press gently to secure filling.
Serve with creamy wasabi coleslaw.
CREAMY WASABI COLESLAW
1 cup creamy slaw dressing
2 t. prepared wasabi
1 lb. shredded cabbage
Method: Combine slaw dressing and wasabi.
Pour over shredded cabbage; stir to coat evenly.
R.J. Grunts French Dip Enigma
Yield: 4 servings
2 lbs. beef inside round
½ cup vegetable oil
2 T. salt
1 T. black pepper
1 T. granulated garlic
1 quart beef stock
1 loaf French bread
2 T. garlic butter
Horseradish sauce, as needed
1) Pat beef dry; place on baking sheet.
Combine vegetable oil, salt, pepper and garlic.
Smear mixture over beef. Put in preheated
350ºF oven; cook until rare, or to an internal
temperature of 125ºF. 2) Remove from oven;
cool. Reserve pan drippings. When beef has
cooled, slice wafer-thin. 3) For beef jus, heat
beef stock; add reserved pan drippings. 4) Cut
French bread into four 8-inch pieces; cut each
piece in half lengthwise. Spread garlic butter
on cut sides of bread; toast until golden.
5) Heat sliced beef in hot beef jus 2-3 minutes,
or until hot. (Do not overcook.) Remove beef
with tongs; place on French bread. Serve with
beef jus and horseradish sauce on side.
Recipe courtesy of Lettuce Entertain You
Kobe Flank Steak Sandwich
Janine Falvo, Chef
Carneros Bistro and Wine Bar
Yield: 6 servings
1 ( 2 lb.) wagyu flank steak
Salt and pepper, as needed
1 (1 lb.) loaf sourdough bread, sliced
Jalapeño Mayonnaise (recipe follows)
Pickled Onions (recipe follows)
Avocado/ Tomato Salsa (recipe follows)
1) Heat grill to medium-high. Season flank
steak with salt and pepper. Cook on grill to
desired temperature ( 5-7 minutes on each
side for medium-rare). Remove from grill;
allow to rest 10 minutes. Slice thin against
grain. 2) To assemble: Place bread on grill
to toast. Spread jalapeño mayonnaise on
bread; place sliced steak on top. Top with
pickled onions and avocado/tomato salsa.
1½ oz. egg yolks
1 garlic clove
8 oz. canola oil
1 oz. lime juice
Salt and pepper, to taste
Method: Cut jalapeños in half; roast on
hot grill. (Remove seeds for less-spicy
mayonnaise.) Set aside. Put egg yolks, roasted
jalapeños and garlic clove in food processor;
process on high until yolks become thick.
Slowly add oil to emulsify mayonnaise. Add
lime juice. Season with salt and pepper.
6 oz. red wine vinegar
8 oz. water