Why Crusty Buns Work Best for Filter Beef Sandwiches
We have a question: are you now or are you about to convert to the culinary marvel known as the drip beef sandwich? For those not in the know, the beef drip sandwich is a close cousin of the French dip sandwich. Cooking and slicing styles can be different, but each is intended to be dipped in cooking liquid – either au jus or drippings. For this reason, you should not prepare a beef sandwich with old sandwich bread, as it will immediately break into pieces. Instead, use a denser bun with a nice crispy crust.
After slowly cooking a nice rump or chuck roast for several hours, there seems no point in throwing away that wonderful drippings. That’s why these geniuses in France decided to put them in a bowl to dip their thin slices of beef sandwich. The creators of the French dip sandwich knew it would work because a traditional baguette (and, by extension, a French roll) is a sturdy affair with a wonderfully crunchy exterior. The inventors of the beef sandwich (where the meat is shredded rather than sliced) also knew they needed to use sturdier bread to handle the liquid. But doesn’t that limit your bread options? We’re glad you asked!
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Crispy as a preferred lifestyle choice
Let’s talk crusty breads and rolls, the perfect kind for a delicious beef sandwich. We’ve already mentioned baguettes and French rolls, but your options extend well beyond that. Sourdough buns work wonderfully; not only can they handle a good dipping, but they also bring that distinctive flavor to the flavor profile. Fans of New Orleans po’ boys will be familiar with the pistol variation of the baguette, a bread with an airier texture and lighter crust but still able to handle the dunk.
Crispy Italian Sandwich Rolls are also great for making beef sandwiches. You may know them as hoagies or sub rolls, but the rustic versions are sturdier. If you want to make your own custom crusty bread, remember that the secret ingredient is steam. If you don’t have a steam injection oven, simply fill a sturdy saucepan (cast iron works best) with about ½ cup hot water and place it in the oven at the very beginning of cooking. The resulting steam helps harden the starches on the surface of the bread into a sturdy crust; one that will ultimately be able to absorb those delicious cooking juices.
Read the original article on the tasting table.
