#52 Sub Sandwich

Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip…With Recipes! This celebrates Chap’s Pit Beef in Baltimore, MD. Check out the website at www.chapspitbeef.com. Guy says, “This is the oven-roasted method, but if you can roast it over a charcoal fire it would be that much closer to Chap’s.”

• Ready In: 45 mins
• Yields: 8 Sandwiches

Ingredients

• 2  lbs  beef bottom round steaks
•  kosher salt
•  fresh ground black pepper
• 2  tablespoons olive oil
•  dry rub seasonings (optional)
• 8  sub  rolls
• 1 1⁄2 lbs  sliced ham
• 1 1⁄2 lbs  sliced American cheese
• 1 1⁄2 lbs  sliced corned beef
•  sliced onion
•  prepared horseradish

Directions

1. Preheat oven to 350°F.
2. Heat a large skillet over high heat. Season the beef all over with salt and pepper to taste. Add oil to the hot pan and add the beef, searing on both sides, turning once, until a rich brown. Transfer the beef to a roasting pan and optionally sprinkle with your favorite spice rub.
3. Place beef in oven and roast until a meat thermometer inserted in the thickest part of the registers 140 to 145°F . Set aside to cool.
4. Thinly slice the beef.
5. Build each sandwich by layering beef, ham, cheese, and corned beef in the rolls.
6. Serve with the sliced onions and horseradish on the side.