Picnic Recipes From Razzle Dazzle Recipes


Baltimore Pit Beef Sandwich

For the rub:
2 T. seasoned salt
1 T. sweet paprika
1 t. garlic powder
1 t. dried oregano
1/2 t. black pepper

For the sandwich:
1 3 lb. piece top round 8 kaiser rolls or 16 slices of rye bread
Horseradish sauce
1 sweet white onion, sliced thin
2 ripe tomatoes, thinly sliced
Iceburg lettuce, thinly sliced

Combine all ingredients for rub in a bowl and mix. Sprinkle 3 to 4 tablespoons of rub all over beef, patting it into meat. Place in a baking dish and cover with plastic wrap. You can marinate beef for a few hours, but for maximum flavor, marinate for 3 days in refrigerator, turning once a day.

Heat grill to very hot. Grill beef 30 to 40 minutes, or until outside is crusty and dark golden brown (even black) and internal temperature is about 120F. (for rare; somewhat higher for medium-rare or medium). Turn beef often with tongs. Transfer to a cutting board and let it rest for 5 minutes.

Slice beef as thinly as possible across the grain, then finely chop with a cleaver. To serve, pile beef high on a roll or bread thickly slathered with horseradish sauce. Garnish with onions, tomatoes and lettuce. Serve immediately.

Yield: 6 to 8 sandwiches.


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