Brian in BC and Eugenia are going head to head with their sandwich.
The original iOTWreport recipe was:
Roast beef and bacon on lightly toasted sourdough bread, lightly smeared with mayo. romaine lettuce, tomato, vidalia onions. chopped pickles, minced garlic and horseradish.
Readers just catching up should know that we ran a series of polls to get to the official iOTWreport sandwich ingredients. In their submissions, both Brian and Eugenia made a few modifications, which was well within their discretion.
Here they are. You guys can vote on which you would order at the iOTWreport cafe.
I have to say, they both look unbelievable.
Brian in BC’s submission:
The adjustments were cheddar for Swiss and I subbed chipotle aioli for the horseradish and minced garlic. It has garlic and heat which is what we want, but I think it blends better, the rest was as listed. It was really good, The pickles were a surprisingly nice touch, added a bit more salt and tang. I’d definitely make it again and serve it to friends…conservative friends. -Brian in BC
Here is Eugenia’s submission:
Woeber’s Roasted Garlic Mayo, Coleman’s Hot English Mustard, Horseradish (pub style), a head of fresh garlic pan roasted in a little olive oil.
Coarsely chopped the roasted garlic, combined about 3 TBL each of the Mayo, Horseradish and one TBL of Mustard. Mixed it all up and added 4 hefty grindings of black pepper and 2 grinding of garlic sea salt.
Lightly toasted the sour dough and slathered both sides with the sauce. On one piece of bread layered romaine, tomato, lots of bacon. On the other piece of bread layered thinly sliced red onion and roast beef. I admit to being a little light on the roast beef because I am a baconaholic. Also am a garlicaholic followed by onionaholism. The toasted bread didn’t cause a problem because of the generous saucing.
Ate 2 bites and it’s excellent. The real test was having Mr. Chef DH tell me it’s excellent and I can make him one any time. -Eugenia