Smoked Ribeye Roast Sandwich
Bread:
Mash Potatoes:
· 1 Potato (Peeled and Cubed)
· 2 tbsp Milk (35g)
· 1 tbsp Butter (15g)
Dough:
· 560g or 4 cups Bread Flour
· 130g or ½ Cup Mashed Potatoes
· 240g or 1 cup Warm Whole Milk (98℉)
· 12g or 2 tsps Sea Salt
· 44g or 3 tbsp Sugar
· 2 Eggs (Room Temperature)
· 1 Egg Yolk (Room Temperature)
· Splash of Whole Milk (Room Temperature)
· 4 tbsp or 56g Softened Butter (45g)
Smoked Ribeye Roast Sandwich:
· 6 lb Ribeye Roast
· Salt, Pepper & Galic Powder
· Oil
· Onion
· Swiss Cheese
Horseradish Sauce:
· ¼ Cup Greek Yogurt
· ¼ Cup Mayo
· 3 tbs Horseradish
· 1 tbs Worcestershire
· Salt & Pepper
Bread:
1. To quickly make mash potatoes, place the cubed potatoes in a microwave bowl covered with plastic wrap. Poke a hole in the center, then microwave for 4-5 minutes or until the potatoes are fork tender. Allow the potatoes to cool before mashing and combining with the milk and butter. Set aside 130g or ½ Cup for the Dough
2. In a measuring glass combine the heated milk with the yeast and 20g of sugar. Sugar is important in helping activate the yeast. Mix well, then add in 1 whole egg and an egg yolk. Mix again, then set aside to bloom for at least 5 minutes
3. In the bowl of a stand mixer, add in the flour, salt, remaining sugar, along with the mashed potatoes, softened butter & yeast mixture. Kneed for 10 minutes or until nice and smooth
4. Remove the dough from the mixer and form into a ball on a clean worksurface. Place the dough ball into a lightly greased bowl. Cover with plastic wrap and rise for 1 hour
5. Once risen, punch down your dough and divide into 12 even dough balls
6. Make as many buns as you need! (You can freeze the rest to have fresh bread whenever you want! Just leave the frozen dough out on the counter for 4-6 hours or in the fridge over night for fresh dough without the hassle)
7. Place the dough balls onto a parchment line baking sheet
8. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours
9. Once Risen, brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional). Then bake in a 375° oven for 18 minutes or until golden brown and fluffy
Smoked Ribeye:
1. Generously season the entire roast
2. Place in the fridge uncovered for at least 4 hour or up to 3 days
3. Once brined, coat with oil then season it coarse ground pepper and garlic powder
4. Smoke at 185° until internal temperature reaches 120°, then rest until righ before you slice the roast
5. While the roast is resting caramelize one while onion
6. Place in a 500° oven for 10 minutes right before you slice. Do not let internal temperatures reach about 130° or it will overcook
7. Slice thinly for the perfect steak sandwich
Horseradish Sauce:
1. Mix ingredients and set aside
Smoked Ribeye Roast Sandwich:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of horseradish sauce, then a few handful of the fresh carved ribeye, some of the caramelized onions, Swiss cheese melted to perfection, and finally topped with another perfectly toasted top bun smothered with more sauce. Enjoy!
