The Best "Beast" Sandwich for the Brain Dead

Welcome to anothers installment of...

Brain Dead Thursdays - early edition!

Not every recipe needs to be gourmet fancy.  Sometimes, you need an easy meal.  Who doesn't need a variation for the basic sandwich?  Good sammies are stupid easy to make and are oh so satisfying!

This particular sandwich was inspired by The Drake Hotel in Chicago.  A few years back, I was there having high tea.  They brought out the usual assortment of scones and finger sandwiches.  I bit into a roast beef one and was immediately struck by a note of unexpected deliciousness.  Without a beat, I began to deconstruct the remainder in a quest to identify what the magical ingredient was.  Now it was dark in there but I did put the mystery substance in my mouth on its own in an effort to accurately diagnose it.  Eureka!  It was French's Fried Onions!  I'm 93.82% positive!

Ever since The Drake's high tea, I've created my own roast beef sandwich with the said French's onions.  Their version was butter, beef and onions.  My version includes a couple of additional items to round out the flavours and bring it to a master sandwich level.  Trust me, you will LOVE it.

Here's what you'll need for 1 sandwich:

Butter

Mayo

Grainy Dijon Mustard

French's Fried Onions

Lettuce

150 grams shaved roast beef

       (preferably Angus)

1 muligrain kaiser

Butter both sides.  Butter acts as a moisture barrier.
(It also tastes good.)
On one side, spread mayo, on the other, the grainy mustard.
Please do not use the white salad dressing stuff. 
Use proper mayo.

Note on the bun: a regular kaiser or onion bun would do fine.  
Your sandwich, your choice.

On one side, drape your beef. 
This is why I like sandwich meat shaved.  It's easier to manipulate and it has good bite feel (you'll taste this later).
On the other side, place a layer of the French's onions.

TIP:  DO NOT put onions in if you plan to eat it much later or are making it the night before for tomorrow's lunch.  Wrap them in  Saran or in a baggy.  Insert when just ready to eat.

Add lettuce.  No rules for quantity.
(Just remember it's a roast beef not a lettuce sandwich.)
I like to use baby romaine from an organic salad mix.

Flip the meat side on the lettuce side.
Shaved meat has "stickability" so it's easier to flip it
 onto the lettuce instead of a pile of leaves on the beef side.

When you cut a large sandwich,
the key is to arch your hand firmly over it,
pressing down while you cut it in half with the other.
Serrated knives are best
for easily cutting through an ambitious sammy.



Here it is, ready to be devoured.
Always with a side of baby dills or gherkins.



A close on the mouth watering masterpiece!
A thick layer of shaved Angus beef,
creamy mayo, tangy grainy Dijon,
crisp lettuce and of course, the piece de resistance,
crunchy French's Fried Onions!

SO easy, SO delicious.  SO irresistable.