Binging with Babish: Teamster Sandwich from 30 Rock

You've never heard of

sandwich

day. Why it is the most wonderful day of all. Once a year the Teamsters go to this Italian

sandwich

shop in Brooklyn. Nobody knows what it's called or where it is. It's a Teamsters secret, but they buy these sandwiches from us. Oh, what sandwiches, and the dipping sauce. Oh Joy! God bless us! All! Hey guys, welcome back to Binging with Babish. This week, we're taking a look at 30 Rock's Teamsters sandwich. Rumored to be a fresh roast beef, roasted red pepper, and mozzarella sandwich from Fiore's in Hoboken. Which means We have to start by grilling some meat.

Since the dipping sauce, in this case made with fat, is so essential to the success of the sandwich, I have decided to go with a rib roast that I will prepare by removing. from the bone This will make it easier to cut later And now, for both appearance and flavor absorption, we're going to score the meat. Simply make shallow diamond-shaped cuts in the top layer of fat from the roast. And now we have I have to rub some barbecue spices into it. Let's grind some dried rosemary and thyme. Normally we'd want to use fresh herbs, but here we're trying to emulate cured meats, so use the dried stuff and add a little salt or freshly ground pepper.

Optionally, you can also add some garlic powder and onion powder, but either way mix everything together and then start rubbing it into your roast. Wear some black nitrile gloves to look cooler. You can find them on Amazon or at any tattoo shop. and evenly spread the spice mixture over all surfaces of your roast. Even using the roast itself to clean the spices. Now under any other circumstances I would ask you to put this in the refrigerator for 24 hours to avoid loss of juice. But in this case, we actually want to encourage some moisture loss. We'll come back to that later.

For now, we're trying to roast it to the bone. The bones will serve as a sort of all-natural roasting rack and there we go. We're making some real ribs. Now, about that moisture loss. We want to encourage a little bit of fat to come out of this stuff because we want to make a sauce with them, so we're preheating our oven to 500°. F Rub the roast with a little olive oil and insert a temperature probe into the thickest part of the roast. Place it in the preheated oven for at least 25 minutes, then lower the temperature to 300°F and continue cooking until it reaches 115°F internally.

This will ensure that the roast forms a dark crust and also leaves a delicious fat on the bottom of the roast. frying pan. Remove the roast from the pan, cover with aluminum foil, and let it rest while we make a sauce with what's left. We have too much fat in the bottom of this pan. so we're going to pour in about half of it, we want to leave about a quarter cup to a third of a cup in the bottom of the pan and put it over medium-high heat. Add a heaping tablespoon of all-purpose. flour, once it starts to sizzle Whisk constantly for two to three minutes until the raw flour smell disappears and you are left with a sort of toasted roux and then add 32 ounces of high quality beef broth Emphasis on high quality trying to emulate the fat that comes out of huge chunks of beef in a commercial preparation situation.

Whisk frequently and boil until desired consistency. I want a very, very thin sauce and of course we're seasoning to taste with salt and pepper. Meanwhile, 15 minutes. Later, our roast has been raised to 130°F internally, also known as perfect medium rare, so instead of having to cut it off the bones, we can simply lift it off our bone rack and are immediately rewarded with a pink finish. It's okay to look at us. We can try to make sandwiches with this, but it is so soft that we will have a hard time making very thin slices. So I'm going to chill this guy overnight so I have an excuse to eat a big, bloody piece. prime rib Plus, I have time to head over to Fiore's in Hoboken, New Jersey, and recapture the actual elements from which this sandwich is born.

Sorry, that sounded more appetizing in my head, but now we can be really deeply accurate in recreating this sandwich. First, we have Fiore's in-house sandwich breads, which I would say are short baguettes that we're going to stuff a bunch of high-quality mozzarella, some roasted red peppers marinated with a metric ton of crushed garlic, and the roast beef. of Fiore, which I'm reheating in its sauce, which I'm going to pile on top of this surprisingly thin sandwich. Then we just have to cut everything in half to get a proper cross section which we haven't had in a long time on this show.

Ah, that feels good. And then of course we need a plate of piping hot beef drippings or as they call them on the show, dipping sauce in which we can repeatedly deposit and retrieve the bitten end of our sandwich and I must say this is a real roast beef sandwich. very good, a member of the clean plates club, for sure, I don't know. If my meat is going to be able to hang, but I'm sure I'll try. Now that our roast is cold, it cuts much more easily into nice thin slices appropriate for the sandwich and then we just have to imitate roasted red peppers.

We'll just take some jarred roasted red peppers and combine them with two or three huge cloves of crushed garlic. They don't skimp on garlic and you shouldn't either. We will also add a little olive oil and lightly season with kosher salt. Mix them together. Ideally, let them sit for 24 hours in the refrigerator or just serve them if, like me, you're excited to see if your sandwich can go well with the big ones. Layer the cheese and peppers in the same way. Reheat last night's sauce in a small saucepan and one savory slice at a time dip the meat into the boiling sauce.

Has a more beautiful phrase ever been said? It may not be exactly how they make it at Fiore's, but it emulates that kind of freshly grilled meat that we have a hard time recreating at home without a deli slicer. Anyway, this sandwich looks exactly the same as the genuine article. Let's see how. You know, I have to say it's really good too. The beauty of making this at home is that you can control the consistency of your sauce, you can choose any cut of meat you want to grill, you can decide your own flavors and textures, and you can enjoy it all off camera