Whatcha Got Cookin’ is a Rock N Roll Recipe Show where WTMD features a different dish each week from an area chef or restaurant. This week we take a bite out of “The Baltimore” Sandwich from Zeke’s Cafe. Whatcha Got Cookin’ is made possible in part by The Maryland Department of Agriculture’s Maryland’s Best Program.
Zeke’s Café – “The Baltimore” Sandwich.
“The Baltimore” is one of Zeke’s most popular sandwiches; it’s our take on Baltimore’s classic Pit Beef sandwich with ‘Tiger Sauce”; utilizing 2 of Baltimore’s favorite ingredients- Old Bay seasoning and Zeke’s coffee!
2-4 Lb. eye round roast (you could substitute a bottom round or chuck roast.)
¼ cup coarse Kosher salt
¼ cup freshly ground black pepper
1/8 cup Zeke’s ‘Royal Blue’ coffee, ground for drip.
1 bulb garlic, peeled and minced.
1 cup mayonnaise
¼ cup prepared Horseradish
1 Tsp Old Bay
1 Tbsp. fresh lemon juice
To build sandwiches:
Brioche sandwich rolls
Red onion, thinly sliced.
Sharp cheddar cheese slices
You will also need an instant read meat thermometer; dial or digital is fine.
To prepare the beef:
Combine salt, garlic, pepper, and coffee in mixing bowl, combine with fingers.
Trim any excess fat from roast. place roast in a baking dish or roasting pan. Rub meat with coffee rub on all sides until coated evenly. Wrap meat in cling wrap and place in refrigerator for at least 1 or up to 24 hours. Remove meat, unwrap, and place in roasting pan on counter to come up to room temperature; approx. 30 minutes.
Meanwhile, preheat oven to 425 degrees.
Place roast in preheated oven, set timer to 15 minutes. In the meantime, prepare the sauce:
To make the sauce:
Combine, mayo, Horseradish, Old Bay, and lemon juice in a mixing bowl. Refrigerate until ready to use.
After 15 minutes, reduce oven temperature to 300 degrees, set timer to 15 minutes again.
At 30 minutes, check internal temperature of beef with an instant read thermometer. For a nice rare roast beef, we are looking for an internal temperature of 125 degrees F. check meat temp every 10 minutes until it reaches 125 F at the thickest point. Remove from oven, tent with foil and allow to rest 30-45 minutes. Once meat has rested, slice thinly across the grain.
To prepare the sandwiches:
Toast brioche buns. On the bottom of each bun, place a slice of sharp cheddar cheese. Pile about 4 ounces of the sliced beef on each. Top with sliced red onion, lettuce, tomato, and a nice dollop of the sauce. Place the top on and enjoy!