Sandwich Report Card: Big-Ass Roast Beef Sandwich

Big-Ass Roast Beef Sandwich

In the Northwest, 3 sandwiches go head-to-head for a chance to be the regional champ. The second of these is the roast beef sandwich from Big-Ass Sandwiches. Get the facts on this contender and the recipe so you can make it at home.







Sandwich:
Big-Ass Roast Beef Sandwich


Where to Find It:
Big-Ass Sandwiches
309 3rd Ave South
300 Southwest Ash Street
Portland, OR 97204


History:
Lisa and Brian Woods both grew up in the Northwest and had always dreamed of starting their own business. Brian had worked in kitchens since he was a teen. He became head chef and manager of some of Seattle's best restaurants. Lisa worked in the broadcast and music industries for many years, but after her second layoff in 2 years, she and Brian decided it was time. They knew they could make great sandwiches and decided to start a food cart. What makes Big-Ass sandwiches unique is that the fries go on the sandwich.


BITE Score Rating:

B - There really are not enough compliments in the English language to give this bread.
I - It's like a modern art masterpiece in there.
T- When you use local bread, local ingredients and make the Béchamel yourself, you are dealing with a unique taste.
E- The eating experience is extraordinary.

Results: Northwest Regional Winner


Recipe:

Ingredients
* 1 Loaf of Bread
* Roast Beef
* 3 pieces of Bacon
* Cup of caramelized onions
* French Fries
* Hot Sauce
* Béchamel Cheese

Directions for French Fries:
* Cut 90 count potatoes, cut to 1/4".
* Soak in water with a touch of vinegar.
* Cook them to blanched (a tad less than 3/4 done), cool, flash to crispy when sandwich is ready to roll.

Ingredients for Béchamel Cheese

* 1/2 lb Butter
* 5 lbs of finely shredded Medium Cheddar Cheese
* 1 gallon of 2% Milk
* 2 1/2 cups of Flour
* 2 T. Salt

Directions for Béchamel Cheese
* In a stockpot, melt Butter & add Flour to make your roux.
* Once roux is browned (about the color of a grocery bag), pour in 1/2 gallon of milk.
* Whisk briskly/stir until mixed & there are no roux lumps left, then add cheese.
* Pour in the other 1/2 gallon of milk and stir on 2/3 heat with a spatula for 30-40 minutes.
* Keep constant contact with the spatula and the bottom of the pot to avoid any burning/scorching.
* Continue to stir until the proteins break down, the grainy texture goes away (it goes in stages) and you have a velvety, smooth consistency.
* If the cheese seems thick, a little milk whisked in at the end usually loosens it up very well.
* Add 3 pinches of salt & stir.


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