Name: Roast Beef Sandwiches with Thousand Island Dressing and Crispy Shallots
Total time: 30 min
Yield: Makes 4 sandwiches
Ingredients: 3 shallots, sliced thin; ½ cup vegetable oil; 1 teaspoon confectioners' sugar; ½ cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon sweet pickle relish; 1 tablespoon prepared horseradish; ½ teaspoon red wine vinegar; ¼ teaspoon paprika; Pinch cayenne pepper; 1 pound roast beef, sliced thin; 4 brioche buns; 4 thin slices cheddar cheese (2 ounces)

Why This Recipe Works

Rachel and Charles Kelsey, America's Test Kitchen alums, dreamed up this stack of thin-sliced beef, Thousand Island dressing, cheese, and crispy shallots for their Brookline, Massachusetts, sandwich shop, Cutty's. Frying shallots in the microwave was quicker and neater than doing it on the stovetop. The tangy Thousand Island dressing got its kick from plenty of horseradish and a pinch of cayenne pepper. We piled the thin-sliced, lightly salted beef on soft sandwich buns spread with the dressing and then lavished each sandwich with fried shallots and a slice of cheddar cheese.

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Before You Begin

Use a sharp chef's knife to slice the beef as thin as possible. We like brioche rolls here, but any soft bread will work. You can substitute another type of vinegar if necessary. This recipe was developed as a tasty way to use up leftovers from our Slow-Roasted Beef recipe, but leftovers from any medium-cooked roast beef, or store bought from the deli will work too.

Instructions

for the shallots

Combine shallots and oil in medium bowl. Microwave for 3 minutes. If shallots have not yet begun to brown, stir and continue to microwave 90 seconds longer. Repeat stirring and microwaving in 90-second increments until beginning to brown. Repeat stirring and microwaving in 30-second increments until deep golden brown. Using slotted spoon, transfer shallots to paper towel–lined plate; dust with sugar (to offset any bitterness) and season with salt to taste. Let drain and crisp, about 5 minutes (cooled shallots may be stored in airtight container at room temperature for up to 2 days).

for the dressing

Stir all ingredients together in bowl (dressing can be refrigerated for up to 2 days).

Spread roast beef slices on cutting board and season with salt to taste. Open buns and spread tops and bottoms generously with dressing. Place 4 ounces of beef on each bun bottom. Top each with one-quarter of shallots and 1 slice cheese. Cover with bun tops and serve.