Blackberry Farm’s Shaved-Beef Picnic Sandwich

Burgers and Sandwiches

Ingredients

1 strip loin

Chipotle Pepper Marinade

Peanut Sauce

Pepper Relish

Balsamic Onion Spread

Large baguettes, slightly toasted

Romaine lettuce, whole leaves

Instructions

Clean the strip loin. Pin it with a jacard (tenderize the beef). Smear the Chipotle Pepper Marinade on 2 days prior to grilling it. Grill over high heat to sear. Finish the beef in to oven to an internal temperature of 120 degrees. Chill.

Once chilled, shave thin on a slicer or with a very sharp knife. Pour the Peanut Sauce over top of the sliced beef. Mix thoroughly. Build your sandwich: cut a v-shaped top out of the whole baguette (like Subway).

Spread the Balsamic Onion Spread on the bottom of the bread. Layer in romaine lettuce. Layer in beef. Top with Pepper Relish and the v-shaped bread. Cut according to how large of a sandwich you want.

Yield: 12 servings

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

RobertStJohn.com