Make one of Michael’s favorite sandwiches for on the go!
ROAST BEEF SAMMIE WITH PICKLED MUSHROOM SALAD
1 cup rice vinegar
1 cup white wine vinegar
1 cup water
2 teaspoons salt
2 tablespoons sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 dry bay leaf
2 cloves garlic
4 sprigs fresh thyme (tied with butchers twine)
5 cups mushrooms (button and cremini)
1 cup mayonnaise
2 teaspoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons parsley (finely chopped)
1 baguette (cut into 4 pieces and split)
1 pound sliced roast beef
arugula (for garnish)
pickled red onions (for garnish)
For the Pickled Mushrooms: in a small saucepan, add the rice vinegar, white wine vinegar, water, salt, sugar, black peppercorns, coriander seeds, bay leaf and garlic. Bring to a gentle boil, whisking to dissolve the salt and sugar. In a large mason jar, place the mushrooms and bundle of thyme and pour the hot liquid over. Cool to room temperature before refrigerating.
For the Dijonnaise: in a small bowl, add the mayonnaise, Worcestershire, Dijon and parsley and whisk until combined. Season with salt and freshly ground black pepper.
Spread the mayonnaise mixture on the baguette. Layer the roast beef and top with sliced pickled mushrooms, arugula and pickled red onions.
Helpful tip: partially fill a sandwich bag with water and seal tightly. Place it on the surface of the mushrooms to keep them submerged in pickling liquid.