Roast Beef Sandwiches with Thousand Island Dressing and Crispy Shallots
A little science works magic on this less-expensive cut, rewarding you with tender, rosy slabs for multiple meals.
Gather Your Ingredients
Crispy ShallotsKey Equipment
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
1.
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).
2.
FOR THE DRESSING: Stir all ingredients together in bowl (dressing can be refrigerated for up to 2 days).
3.
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.
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