simplethings calls this the Southsider sandwich, but we call it a meaty, spicy jackpot of Chicago-inspired goodness. Roast beef, Italian sausage and Tillamook Smoked Black Pepper White Cheddar Cheese tucked into a French roll, covered in mouthwatering gravy and spices.
“Living in Los Angeles means living with people from all over the world. Many of our regular guests are from Chicago and requested a taste of home.” – Andy Paxson of simplethings
1 16 oz can beef stock
1 teaspoon dried mexican oregano (or just oregano)
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
1 teaspoon red pepper flakes (adjust to personal preference)
1 lb rare roast beef (we recommend Boars’ Head brand)
2 spicy Italian sausages, fully cooked
½ cup prepared gardinera (mild or spicy – an Italian condiment made of pickled vegetables)
4 slices Tillamook Smoked Black Pepper White Cheddar Cheese or Monterey Jack Cheese
2 French rolls
Prepare the gravy
In a small saucepan empty the can of beef stock, adding all of the spices. Over medium heat, bring to simmer. Set aside for later use.
Prepare the sandwich
Heat your oven to 350°F. Split the Italian sausage down the center and heat thoroughly in either your microwave (1 minute) or in a small skillet. Set aside. Dip the roast beef into the gravy. Make certain it’s soaked through. You want it juicy. Place the Italian sausage in the roll and top with the gravy soaked beef. Place the two slices of cheese atop the meat and place in the oven for 5 minutes. When cheese has melted, remove sandwich from the oven and pile on the gardinera. Cut in half and serve with extra gravy on the side and plenty of napkins!