Beef Dip Sandwich With Gardeniera, Gruyere and Roasted Red Pepper aoili
Beef Dip Sandwich With Gardeniera, Gruyere and Roasted Red Pepper aoili
Servings: 6 sandwiches
Ingredients
Sandwiches
- 2 lb Beef roast
- 2 cup beef broth
- 8 oz pepperoncini sliced
- 7 oz italian dressing seasoning
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 12 slices gruyere cheese
- 6 sandwich rolls
- 3 cups gardeniera
Aioli
- 2 red pepper
- 2 egg
- 2 tbsp dijon mustard
- 8 sun dried tomato
- 1/4 cup olive oil
Instructions
The Beef
- Combine all the seasoning and rub the roast with it.
- Heat a pan of vegetable oil to medium-high heat and sear all sides of the roast, a minute a side
- line the bottom of you slow cooker with the pepperonchini slices, add the roast and pour in the beef broth. Cook on high for 4.5 hours
The Aioli
- Preheat the oven to 450F
- Line a baking sheet with tin foil and place the red peppers on the sheet
- Roast the peppers for 20-25 minutes, turning every 5 minutes til the peppers are soft and black.
- Remove the peppers from the oven, wrap in the tin foil and allow to rest for 5 minutes.
- Slice the peppers, removing the top, cartilage and seeds. Add the slices to a food processor with the rest of the ingredients except the oil.
- Run the food processor and slowly drizzle in the oil, then continue to run the processor for 5 minutes.
- When the beef is done, remove it from the slow cooker, pull it apart with forks.
- Strain the juices from the slow cooker, discarding the solids
- Cut the buns in half, butter and toast. Top each bun with meat and cheese and return to the broiler til the cheese is melted. About 1 minute.
- Top sandwiches with chopped gardeniera and aioli.
- Cut sandwiches in half and serve with the juice for dipping
