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• 1 pound thin sliced roast beef
• 4 8-inch long rolls (or see hints below)
• sliced tomatoes as needed
• shredded lettuce as needed
For the barbecue sauce:
• 2 Tbs vegetable oil
• 1/3 cup finely diced onion
• 1 large clove garlic, finely minced
• 1 cup ketchup
• 1 Tbs mustard (Dijon is good)
• 3 Tbs Worcestershire
• 3-4 Tbs apple cider vinegar
• 3 Tbs light brown sugar
• approx. 1 tsp paprika
1. To make the barbecue sauce, add 2 Tbs vegetable oil to a heavy bottomed stainless steel pot on medium heat and cook about 1/3 cup finely diced onion and 1 large minced clove of garlic to soften.
2. At that point, add 1 cup ketchup, 1 Tbs mustard, 3 Tbs Worcestershire sauce, 3-4 Tbs apple cider vinegar, 3 Tbs light brown sugar and a good sprinkling of paprika and stir that together.
3. Add 1/4 cup water. Stir that in, turn the heat down to the lowest setting and let it slowly simmer along for 10 minutes or so.
4. While you're keeping your eye on that, thinly slice some tomatoes and julienne some iceberg lettuce and lay the the sliced rolls out on a baking tray and pop them underneath the broiler to lightly brown.
5. Keep your eye on the rolls and, after the barbecue sauce has been simmering for 10 minutes, you can heat the roast beef up right in the barbecue sauce.
6. Add a little at a time and toss it to coat until it is all in the pot and hot all the way through.
7. Place lettuce and sliced tomatoes on one side of the toasted rolls and top with the hot barbecued beef.
HINTS: For an even faster version, use your favorite bottled barbecue sauce instead. Use one large baguette and cut it into individual sandwiches instead of individual long rolls.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.