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Recipe
Teriyaki Triple Garlic Beef and Cheese Open-Face Bomber
Ingredients (Yield: 24 servings)
Teriyaki Triple Garlic Beef:4 (2 ½ pounds each) boneless beef chuck shoulder pot roasts, cut 2 inches thick
15 garlic cloves, cut into slivers
3 tablespoons granulated garlic
1 ½ quarts Kikkoman Teriyaki Marinade & Sauce
Garlic Oil:
2 cups extra-virgin olive oil
1 tablespoon garlic, minced
Sandwich:
24 hoagie rolls, split
48 (1-ounce) slices jalapeño pepper cheese or Monterey Jack cheese
48 tomato slices
24 dill pickle spears
Instructions
To make Teriyaki Triple Garlic Beef: Heat oven to 300°F. With sharp knife, cut several slits in each roast; stuff slits with slivered garlic. Rub roasts with granulated garlic and place in hotel pan; pour teriyaki sauce over roasts. Cover tightly with aluminum foil. Roast in oven 2 1/2 hours or until beef is tender, turning roasts over after 1 hour. Remove roasts from pan. Skim off fat from drippings; reserve drippings in pan. Let roasts stand 30 minutes to cool; carve against the grain into thin slices. Return slices to pan; cover and hold at 165°F in food warmer for service.To make Garlic Oil: Combine oil and garlic; refrigerate, cover. Note: To avoid food poisoning, make garlic oil daily and keep refrigerated below 41°F at all times. Discard any unused oil; do not mix old and new batches.
For each serving, to order: Arrange 4 ounces beef on bottom half of 1 roll. Ladle 2 tablespoons pan drippings over beef; top with 2 slices cheese. Brush top half of roll with 1 tablespoon garlic oil. Place both halves of sandwich under salamander; heat until cheese is melted and roll top is golden brown. Place 2 slices tomato on top of cheese, close sandwich. Garnish with 1 pickle spear.
