home made roast beef- London broil cooked sous vide for 24 hours, then into the dehydrator for 30 mins at 130 to dry the outside then into a screaming hot pan to get a good crust. I seasoned it with Montreal steak seasoning, and also mixed some liquid smoke into butter that I slathered all over it. The sandwich is toasted focaccia with a sauce I made- mayo with horseradish, truffle, black garlic, white wine vinegar, rosemary, and thyme. Then arugula, the meat, caramelized onions (1 hr), and brie. Shaved the meat on my deli slicer after letting it chill in the fridge overnight.
by aksbutt