This is a great sandwich for casual meals or picnics. Or, use the same ingredients, slicing baguettes into ovals, for open-faced cocktail sandwiches for your next party!
Note: If serving a smaller group, the 1.5 Pound English Cut Roast works nicely. Half your other ingredients and reduce the “hot” cooking time to 9 minutes. You could also make these sandwiches with grilled steak meat too!
Ingredients: (Makes 9 to 12 Sandwiches)
- 1 – 3 pound Wild Idea Sirloin Tip Buffalo Roast or 1.5 Pound English Roast
- 2 – tablespoons olive oil
- 2 – teaspoons sea salt, plus more for finish seasoning
- 1 – tablespoon black pepper
- 1 – teaspoon onion powder
- 1/2 – teaspoon garlic powder
- 1 - tablespoon thyme
- 1 – 8 oz. package cream cheese
- 8 – green onions, trimmed and chopped
- ¼ - cup caper juice
- 3 – baguettes
- Rinse roast and pat dry. Rub roast with olive oil and seasonings, cover and rest at room temperature for 2 hours prior to cooking.
- Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered.
- Place in a hot oven, closing door quickly. Reduce heat to 475° and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2 hours. DO NOT OPEN OVEN DOOR.
- Soften the cream cheese at room temperature and place in food processor with the green onions and caper juice. Pulse until incorporated.
- Cut the baguettes into 3 or 4 sandwiches and then slice into the side leaving one side of the bread hinged. Gently remove some of the inner soft bread.
- Spread the chive cream cheese on inside of the bread.
- Remove roast from the oven and shave roast with a slicer or slice thinly with a knife. Season sliced meat with a pinch of sea salt. (Note: You may have pieces or ends that you don’t use that are good to nibble on or to add to a soup.)
- Pile roast buffalo into bread and sprinkle with capers.
For a charming presentation, wrap in parchment and tie with butcher string. This helps with ease in transportation too. The sandwiches can be made in advance and refrigerated. Remove from the refrigerator an hour before serving.
Photo Credit: Jill O'Brien