This sandwich was inspired by the 30 Rock “Sandwich Day” episode where the TGS staff celebrate their annual Sandwich Day, when the teamsters treat the crew to “secret” sandwiches from a undisclosed Brooklyn deli. This was no fictional sandwich and was actually molded around the ones found in Hoboken’s Fiore’s deli, renowned for their fresh cow’s milk mozzarella, made in-house. Fiore’s famous sandwich consists of a long Italian loaf, Fiore’s own roast beef, their fresh mozzarella and gravy made from caramelised onions and beef drippings (no doubt what the “dipping sauce” that accompanied the 30 rock sandwiches was based on).
We made ours (in answer to Chickenless Kitchen’s 30 Rock TV dinner challenge – thanks CC, great theme!) with a lightly toasted ciabatta style baguette, lovely fresh organic mozzarella, rare roast beef from Baker and Spice and our own caramelised onion sauce served spooned over the beef, but also on the side to stay true to the dipping sauce depicted on the show. Not having ever tried the ones from Fiore’s I have no basis for comparison but these were very good indeed. Really good.
Roast Beef and Mozzarella Sandwiches with Caramelised Onion “Dipping” Sauce
1 large baguette, halved and split lengthways
1 large fresh mozzarella (made with cow’s milk)
6 thin slices rare roast beef
1 large onion, sliced
2 tbsp unsalted butter
250ml (1 cup) beef stock
1 1/2 tsp sugar
1 tbsp worcestershire sauce
2 tsp corn flour
First make the sauce. Melt the butter in a small pan, then add the onions and sugar. Sauté on a low-medium heat until onions have browned, stirring frequently to prevent them from burning.
Once the onions are nicely caramelised add the beef stock and bring to a boil, let it cook for 2-3 minutes until reduced by half.
In a small bowl, blend the worcestershire sauce and corn flour well then pour into the pan and mix well. After a few minutes on medium heat the sauce will be ready – it should be thick and glossy. Set aside and keep warm.
Open up the baguette halves and line with thick slices of mozzarella. place under a hot grill until the cheese begins to melt and the bread is slightly toasted. remove and place over the roast beef, spoon on a generous helping of the caramelised onion sauce. Serve with the remaining sauce on the side. Enjoy!