This isn’t your average lunchtime sandwich. Nope, you have to come quite hungry for this Springfield Pub Sub! In fact, it’s so hearty, the whole thing can serve two people with very rumbling bellies. That’s when you know it’s seriously hearty. Your mouth will begin to water as you smell the freshly baked baguette and will continue to do so as you pile it high with savory beef, fresh veggies, melty cheese, and spicy horseradish sauce. Slice it up and you’ve got the perfect meal for two… or don’t and leave the Springfield Pub Sub all to yourself. We won’t judge! It’s that good!
Ingredients
- 2 pounds top loin roast
- 1 tablespoon extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup beef stock
- 1 large baguette
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tomato paste
- bell pepper, optional, to taste, sliced and sautéed
- onion, optional, to taste, sliced and sautéed
- tomatoes, to taste, sliced
- horseradish sauce, store-bought or homemade, to taste
- 3 ounces colby cheese, freshly shredded
Directions
Step 1 –Adjust the oven rack to the middle position, then preheat the oven to 325 degrees F.
Step 2 –Use a pastry brush to coat the beef with the olive oil.
Step 3 –Evenly sprinkle the beef lightly with the salt and moderately with the black pepper.
Step 4 –Completely wrap the seasoned beef in parchment paper and bake, until it reaches an internal temperature of 135 degrees F, about 35-40 minutes.
Step 5 –In a small saucepan over medium-high heat, add the beef stock and bring to a boil.
Step 6 –Reduce the stovetop temperature to the lowest setting and keep the broth warm until ready to use.
Step 7 –Cut the baguette in 1/2 lengthwise with a serrated knife and brush the cut sides with the melted butter.
Step 8 –In a large skillet over medium heat, add the baguette halves, cut-side down, and toast until golden-brown, about 2-3 minutes. Be careful not to overcook.
Step 9 –Evenly spread the tomato paste over the cut sides of the baguette halves.
Step 10 –Place the baguette halves in the same skillet and sear, about 30-45 seconds.
Step 11 –Switch the oven setting to broil.
Step 12 –Transfer the beef to a wire rack and let rest, about 10 minutes.
Step 13 –Thickly slice the beef against the grain, ensuring the fat is removed and discarded.
Step 14 –Add the sautéed peppers, the sautéed onions, the tomatoes, and the horseradish sauce to the bottom piece of the baguette.
Step 15 –Evenly layer a generous portion of the beef on top of the horseradish sauce.
Step 16 –Evenly layer the colby cheese on top of the beef.
Step 17 –Place the sub on a piece of parchment paper and broil until the cheese has melted and is bubbly.
Step 18 –Add more of sautéed peppers, the sautéed onions, the tomatoes, and/or horseradish sauce to the sub, if desired, then add the top piece of the baguette.
Step 19 –Use a serrated knife to slice the sub on the bias into four portions.
Step 20 –Serve the subs with a small bowl of the warmed beef stock.
