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Beef on Weck Sandwiches

with Heirloom Potato Salad

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This sandwich is a northwestern New York classic. Topped with thinly sliced beef, caramelized onion, horseradish-spiced mayonnaise and peppery arugula, it’s a delicious combination. But what makes this dish truly special is the bread. In fact, the sandwich is named for it. Weck (from the German “kimmelweck”) is a soft, airy roll topped with salt and caraway seeds. It’s the perfect vehicle for the classic, comforting flavors it surrounds. We’re serving these sandwiches with heirloom potato salad and a side of jus (a light, French dipping sauce). Dip away and enjoy our take on this gourmet, deli-inspired classic.

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ingredients
Beef on Weck Sandwiches with Heirloom Potato Salad
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes into ½-inch-thick rounds. Peel and thinly slice the onion. Slice the rolls in half horizontally. In a small bowl, combine the mayonnaise and horseradish; season with salt and pepper to taste.

Make the potato salad:
2 Make the potato salad:

Once the pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl. Add the mustard, one-third of the arugula and all but a splash of the vinegar. Toss to coat and season with salt and pepper to taste. Set aside. Rinse and wipe out the pot.

Caramelize the onion:
3 Caramelize the onion:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and cook, stirring frequently, 10 to 12 minutes, or until completely softened and thoroughly browned. (If the onion starts to burn, add 1 tablespoon of water and reduce the heat to medium.)

Cook the beef:
4 Cook the beef:

Using your hands, separate the layers of the shaved beef. Add the beef to the pan of caramelized onions with ¼ cup of water. Cook, stirring frequently, 3 to 5 minutes, or until the beef is just cooked through. Remove from heat; season with salt and pepper to taste.

Make the jus:
5 Make the jus:

While the beef cooks, in the same pot used to cook the potatoes, combine the beef demi-glace, remaining vinegar and ¼ cup of water. Cook on high, stirring occasionally, 2 to 3 minutes, or until the mixture comes to a boil. Once boiling, remove from heat. Season with salt and pepper to taste and set aside.

Finish & plate your dish:
6 Finish & plate your dish:

Place the rolls, cut side up, on a sheet pan. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Transfer the toasted rolls to a clean, dry work surface. Top with the cooked beef and caramelized onions, horseradish mayonnaise and remaining arugula. Divide the sandwiches and potato salad between 2 plates. Serve with the jus on the side for dipping. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes into ½-inch-thick rounds. Peel and thinly slice the onion. Slice the rolls in half horizontally. In a small bowl, combine the mayonnaise and horseradish; season with salt and pepper to taste.

2 Make the potato salad:

Once the pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl. Add the mustard, one-third of the arugula and all but a splash of the vinegar. Toss to coat and season with salt and pepper to taste. Set aside. Rinse and wipe out the pot.

Make the potato salad:
Caramelize the onion:
3 Caramelize the onion:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and cook, stirring frequently, 10 to 12 minutes, or until completely softened and thoroughly browned. (If the onion starts to burn, add 1 tablespoon of water and reduce the heat to medium.)

4 Cook the beef:

Using your hands, separate the layers of the shaved beef. Add the beef to the pan of caramelized onions with ¼ cup of water. Cook, stirring frequently, 3 to 5 minutes, or until the beef is just cooked through. Remove from heat; season with salt and pepper to taste.

Cook the beef:
Make the jus:
5 Make the jus:

While the beef cooks, in the same pot used to cook the potatoes, combine the beef demi-glace, remaining vinegar and ¼ cup of water. Cook on high, stirring occasionally, 2 to 3 minutes, or until the mixture comes to a boil. Once boiling, remove from heat. Season with salt and pepper to taste and set aside.

6 Finish & plate your dish:

Place the rolls, cut side up, on a sheet pan. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Transfer the toasted rolls to a clean, dry work surface. Top with the cooked beef and caramelized onions, horseradish mayonnaise and remaining arugula. Divide the sandwiches and potato salad between 2 plates. Serve with the jus on the side for dipping. Enjoy!

Finish & plate your dish: