Binging with Babish: Teamster Sandwich from 30 Rock

You've never heard of sandwich day Why it's the most wonderful day of all once a year the Teamsters go to this Italian sandwich shop in Brooklyn No one knows what it's called or where it is. It's a Teamster secret, but they buy us these sandwiches Oh such sandwiches, and the dipping sauce. Oh joy! God Bless us! Everyone! Hey, what's up guys welcome back to Binging with Babish For this week, we're taking a look at the Teamsters sandwich from 30 Rock Which has been rumored to be a fresh roast beef roasted red peppers and mozzarella sandwich from Fiore's in Hoboken Which means we've got to start by roasting us some beef Since the dipping sauce in this case made from drippings is so essential to the success of the sandwich I've decided to go with a standing rib roast Which I'm going to prep by removing from the bone This is gonna make it easier to carve later on And now for both appearances and flavor absorption we're going to score the beef Simply make shallow cuts in a diamond pattern across the top fat cap of the roast And now we've got to rub some steakhouse spices into it We're going to grind together some dried rosemary and thyme Normally we'd want to use fresh herbs But we're trying to emulate cold cuts here so go with the dried stuff and add some salt or freshly ground pepper You could also optionally add some garlic powder and onion powder but either way mix the whole thing together and then start to rub it into your roast Wear some black nitrile gloves to look cooler You can find these on Amazon or in any tattoo shop and evenly spread the spice mixture over all surfaces of your roast Even using the roast itself to mop up spices Now under any other circumstance, I would ask you to put this in the fridge for 24 hours to prevent a juice loss But in this case, we actually want to encourage a little bit of moisture loss We'll get back to that later For now we're tying to roast back to the bones The bones are going to serve as a sort of all-natural roasting rack and there we go We got ourselves some real prime rib in the making Now, about that moisture loss We want to encourage a little bit drippings to come out of this thing because we want to make a sauce out of them so we're preheating our oven to 500°F rubbing the roast down with a little bit of olive oil and inserting a temperature probe into the thickest part of the roast Placing in the preheated oven for at least 25 minutes then cranking the temperature down to 300°F and continuing to cook until it reaches 115°F internally This is going to ensure that the roast develops a dark crust and also that it leaves some delicious drippings in the bottom of the pan Extradite your roast from the pan cover with tinfoil and let rest while we make a sauce out what remains We get a little bit too much fat in the bottom of this pan. so we're going to pour off about half of it we want to leave about a quarter of a cup to a third of a cup in the bottom of the pan and place it over medium-high heat Adding a rounded tablespoon of all-purpose flour, once it starts to sizzle Whisk constantly for two to three minutes until the raw flour smell cooks off and you're left with a sort of toasted roux and then add 32 ounces of high-quality beef stock Emphasis on high quality We're trying to emulate the drippings that come off huge joints of beef in a commercial preparation situation Whisk frequently and boil down to your desired consistency I want like a really really thin gravy and of course we are seasoning to taste with salt and pepper Meanwhile, 15 minutes later, our roast has elevated to 130°F internally aka perfect medium-rare so instead of having to hack it off the bones we can just lift it off of our bone rack and we are more immediately rewarded with rosy completion It's okay to stare We can try and make sandwiches out of this but it's so soft that we're gonna have a hard time making very thin slices So, I'm going to chill this guy overnight mostly so I have an excuse to eat a big, gory, hunk of prime rib Also, so I have time to head out to the actual Fiore's in Hoboken, New Jersey and retrieve the actual elements from which this sandwich is birthed. Sorry that sounded more appetizing in my head but now we can be truly deeply accurate in the recreation of this sandwich First, we have Fiore's own in-house sandwich loaves Which I would just say are short baguettes Into which we're going to stuff a whole bunch of high-quality Mozzarella some roasted red peppers which have been marinated with a metric ton of crushed garlic and Fiore's own roast beef Which I'm reheating in their gravy Which I'm going to stack high on this surprisingly slim sandwich loaf Then we just got to cut the whole thing 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 bowl of piping hot beef drippings or as they're called on the show, dipping sauce Into which we can repeatedly deposit and retrieve the bitten end of our sandwich and I gotta say this is a really really really good roast beef sandwich a clean plate club member for sure I don't know if my beef is gonna be able to hang but I'm damn sure gonna try Now that our roast is chilled out it slices much easier into nice thin sandwich appropriate slices and then we've just got to imitate the roasted red peppers So we're just gonna take some jarred roasted red peppers and combine it with two or three massive cloves of crushed garlic They do not skimp on the garlic and neither should you We're also gonna add a little splash of olive oil and season lightly with kosher salt Mix them together. Ideally, let them sit for 24 hours in the fridge or just serve them up if, like me, you're excited to see if your sandwich can hang out with the big boys Layer up your cheese and peppers the same way Reheat your gravy from last night in a small saucepan and one savory slice at a time dip your beef into the boiling gravy Has a more beautiful sentence ever been said? This might not be exactly how they make it at Fiore's but it's emulating that sort of freshly roasted beef that we have a hard time recreating at home without a deli slicer Anyway, this sandwich is looking pretty exactly the same as the genuine article Let's see how it tastes I got to say really really good as well The beauty of making this at home is that you can control the consistency of your gravy you can choose whatever cut of beef you want to roast you can decide your own flavors and textures and you can enjoy it all off camera

Channel: Babish Culinary Universe

Views: 6,727,418

Rating: 4.9549923 out of 5

Keywords: teamster, babbish, red, dipping, homemade, sauce, beef, sandwich, cheese, pear qwerty horse, medium, garlic, rib, binging with babish, teamster sandwich recipe, day, 30 rock teamster sub, jus, teamser sub recipe, teamster sandwich, roast beef sandwich, au, 30 rock teamsters, prime, prime rib sandwich, peppers, 30 rock sandwich day, roast, rare, 30 rock, cooking with babish, 30 rock sandwich, mozzarella, au jus

Id: tmUximhgYnI

Length: 6min 7sec (367 seconds)

Published: Tue Jul 31 2018

Reddit Comments

[u/[deleted]]

Fuck yes!

Today we all get to go to there.

[u/leonardfurnstein]

I wolfed my teamster sub for you!

[u/Dailia-]

WHO TOOK MY SANDWICH!

[u/Chronis67]

I can have it all!!!

[u/BludMuffin]

Is it just me or in the show does the dipping sauce look more red than brown? I always thought it was tomato-based or like french dressing rather than just au jus

[u/thewineburglar]

The teamsters are gonna kill him

[u/TubaMike]

BLIMPIES

[u/Fightingchomsky]

Pairs well with hill people milk

[u/bdcourage]

Looks like Babish won the drinking competition!