Ode to The Earl of Sandwich

Would you believe the humble Sandwich is food fit for royalty? It is! While consuming a sandwich might not make you a king or a queen, it does put you in the company of John Montagu, the 4th Earl of Sandwich.

Did he invent the idea of combining bread with savory fillings? Naw. People have been doing that since the first loaf of bread emerged from an oven. What he did was to name this simple yet practical way of eating. By adding his royal title to the dish, the popularity of serving a sandwich to nobility exploded. As for the peasants, we already knew just how good a sandwich could be. There is no doubt that the Earl of Sandwich lent his title to the Sandwich. However; to this day there remains speculation as to why John Montagu was such an avid fan of sandwiches in the first place.

John Montagu was a politician and served as postmaster. By all accounts, he was a very busy man. Some say he also had a fondness for gambling, and would request sliced meat and bread be brought to him while gambling so that he did not need to take a meal break. Others say his duties kept him at his desk; often skipping formal dinners for a sandwich instead as he burned the midnight oil. Whatever the reason, we are grateful to him for the name that is easily recognized – the beloved Sandwich. Oh, and in case you were wondering, the title Earl of Sandwich lives on today in the line of the Montagu decedents. At least we don’t have to pay royalties to the Earl of Sandwich!

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Onion Beef Au Jus Rolls
1 large White Onion
1 Garlic Clove
2 lbs boneless Bottom Round, trimmed
1 tablespoons Vegetable Oil
5 tablespoons Butter, divided
2-1/2 cups Beef Stock
1/4 cup Soy Sauce
1 envelop Dry Soup Mix
6 French Take and Bake Bread Rolls
1 cup Monterey Jack Cheese, shredded

Heat oven to 325-degrees.

Peel onion, cut into quarter-inch wedges. Break apart, set aside. Peel and finely mince garlic.

In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain.

In a large skillet, sauté onions in 2 tablespoons butter until tender. Add garlic, cook for a minutes longer. Scatter onions around the roast. Pour beef stock into a 4-cup measuring cup, add the soy sauce and soup mix, stir until soup mix dissolves and the roasted onion flakes are at the bottom of the cup. Pour over roast, with the onion flakes remaining on top of the roast. Cover, place in the oven to cook until meat is tender, about 2-1/2 hours.

Let meat stand for 10 minutes, then thinly slice against the grain. Return meat to pan juices to keep warm.

Place take and bake rolls on a baking sheet. Heat oven to 425, bake rolls for 6 minutes. Split each bread bun, spread with remaining 3 tablespoons butter. Divide sliced beef and onions between the buns. Sprinkle with cheese. Wrap sandwiches in foil. Return to oven and continue to bake until the cheese is melted, about 6 minutes or so.

Ladle pan juices into small ramekins. Serve alongside the sandwiches for dipping. Great paired with French Fries. Even better with Tater Tots to dip in the juices.

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If you remain in my word, you will truly be my disciples,
and you will know the truth, says the Lord.