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Soured Beef Sandwich
Nick Newman presents himself as a real man’s man, and we all know he was born
and raised in Wisconsin, so I have paired this sandwich and sides with Nick.
However, I can imagine any of the men of Genoa City noshing on this meal at
Crimson Lights, or even the Athletic Club. Though this is a sandwich, it can
be as versatile as you like or need it to be. The variety of senses it will
capture will delight guests or bring you comfort on a cold winter’s day.
This soured beef sandwich is a Rueben and pot roast sandwich mix with a
little tangy flare to it.
To start, make apple mustard: ½ cup Dijon mustard and ½ cup apple sauce. Mix
and chill overnight.
A couple of days ahead of time, marinate your beef roast for minimum of 48
hours and a maximum of 72 hours. Marinate in the following:
1 bottle of raspberry red wine vinegar, 1 cup olive oil, 1 tablespoon sea
salt, ¼ cup peppercorns, 1 tablespoon sugar, 1 cup Worcestershire sauce, 1
packet of Montréal marinate mix or ¼ cup Montréal seasoning from the jar, 1
tablespoon heaping minced garlic.
Over your marinating period, turn or roll roast at least twice a day for full
coverage. If you have a crock pot with a removable crock, marinate in that, so
all you will have to do is pop the crock into the cooker. Slow cook all day
on the day you are ready to cook. The meat will be so tender it will just
Lightly spread the outside of two pieces of marble rye with sour cream.
Begin to build your sandwich. Pile on as much meat as you want and top with
red cabbage (drained), havarti cheese, red onion, dill pickle. Smear top
piece of bread with apple mustard, a layer can also go under the meat if you
really like mustard. Horseradish is also excellent on this sandwich. After
placing lid on sandwich, grill in a skillet (like you would a grilled cheese)
or on a sandwich press if you have one.
Serve this sandwich with a cool salad of some sort. I personally like the
cool dill green bean salad.
Cool Dill Green Bean Salad
Drain a can of Italian cut green beans. Mix in ½ cup of sour cream, 2
tablespoons of apple cider vinegar, and chopped fresh dill. You want a heavy
dill taste but flavor to you liking. A pinch of garlic salt and a teaspoon
of black pepper mix and chill.
Another side that is traditionally served is warmed apple potatoes salad.
Apple Potatoes Salad
Boil potatoes until done. Not so done that they are mushy, like the inside
of a baked potato but done enough they are soft to the pallet but firm
enough to slice.
Slice or dice to your preferred bite size. Dice about 1 cup of granny smith
apples for every four pounds of raw potatoes you cook. Mix potatoes and
apples together, add:
1 tablespoon of salt, 1 teaspoon of sugar, 1 teaspoon of ground clove, 1
teaspoon of white ground pepper, ½ stick of melted butter and 1 cup of sour
cream. Mix thoroughly and let sit for at least one hour before warming to
To warm, you can place in microwave for 3-5 minutes, stirring every two
minutes or place in oven for 7-10 minutes on 200 degrees. Garnish with
crushed dried tarragon.
This is a hearty lunch or dinner that comes from a German/ Scandinavian
descent, perfect for the winter months. This does require some time beforehand to prepare, but you will be glad you did once you taste the sweet/sour/
then tangy array of flavors. Possibly in the winter months to come, we will
see Genoa City native Ashley Abbot make Ridge a romantic picnic at Big Bear
to share with him the refined exotic taste that can hail from Wisconsin.
AS ALWAYS, IF YOU HAVE ANY QUESTIONS ABOUT AMOUNTS, VARIATIONS, OR
SUBSTITUTIONS, PLEASE FEEL FREE TO EMAIL ME AT
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Page updated 2/28/13