A beef commercial sandwich is a sandwich made with beef as the main filling or protein component, typically served at restaurants, deli shops, and cafeterias for sale. Commercial beef sandwiches are mass-produced and standardized to provide a consistent product across franchises or locations. The ingredients, assembly methods, and recipes for these sandwiches are optimized to allow fast preparation and provide a tasty sandwich that appeals to a wide range of customers.
Types of Beef Used
There are a few common types of beef used in commercial beef sandwiches:
- Roast beef – Thinly sliced rounds or whole muscle cuts like top round, bottom round, or eye of round that are cooked medium rare to medium.
- Corned beef – Brisket that has been cured or brined to impart flavor.
- Pastrami – Brisket that has been brined, dried, smoked, and steamed.
- Steak – Cuts like sirloin, ribeye, or tenderloin that are grilled or griddled medium rare.
- Ground beef – Ground chuck or a beef blend formed into patties and cooked.
For many sandwiches like cheesesteaks, French dip, or philly cheesesteak, thinly sliced top or bottom round roast beef is used. Corned beef and pastrami are popular options for Reuben sandwiches. Hamburgers and cheeseburgers use ground beef patties. Higher end sandwiches may use steak cuts.
Common Types of Commercial Beef Sandwiches
Some of the most common varieties of beef sandwiches served at restaurants, cafes, and delis include:
- Roast beef sandwich – Sliced roast beef with cheese, onions, lettuce, tomato, mayo or horseradish sauce on a hoagie or sub roll.
- Cheesesteak – Thinly sliced beef, sauteed onions and peppers, and melted cheese on a hoagie roll.
- French dip – Roast beef on a baguette or hoagie roll that is dipped in hot au jus.
- Reuben sandwich – Corned beef or pastrami, sauerkraut, Swiss cheese, and thousand island dressing grilled between rye bread.
- Patty melt – A burger patty with sauteed onions and cheese between sliced bread, panini pressed.
- Philly cheesesteak – Thinly sliced beef, onions, peppers, and cheese on a hoagie roll.
- Hamburger – Ground beef patty on a bun with lettuce, tomato, onion, pickles, and condiments.
- Cheeseburger – A hamburger patty topped with cheese.
Ingredients & Assembly
Commercial beef sandwich recipes are crafted to include ingredients that pair well with beef and appeal to consumer preferences. Common ingredients include:
- Bread or rolls – Kaiser rolls, hoagie rolls, baguettes, rye bread, hamburger buns, etc.
- Sliced cheese – Cheddar, Swiss, pepperjack, provolone, etc.
- Toppings – Lettuce, tomato, raw onion, grilled onions, pickles, etc.
- Sauces – Mayo, mustard, horseradish sauce, au jus, etc.
Sandwiches are assembled in a way that allows the beef filling to be the star while other ingredients complement it. Some build tips include:
- Evenly distributing beef over the bread for balanced flavor in each bite.
- Layering sauces, cheese, onions, etc strategically so flavors mingle.
- Allowing juices from the beef to soak into the bread but preventing it from getting soggy.
- Spreading condiments edge to edge on buns to create a moisture barrier.
Cooking Methods
Proper cooking is vital to achieving delicious beef in a commercial sandwich. Some common methods include:
- Roasting – Oven roasting at around 325°F to medium rare doneness for tender roast beef sandwiches.
- Simmering – Gentle simmering of brisket and spices to make corned beef or pastrami.
- Grilling – Quick grilling over high heat helps sear in juices.
- Griddling – Flat top griddles allow quick cooking of thinly sliced meats.
- Sautéing – Onions and peppers are sautéed for extra flavor.
The right technique can turn lower cost beef cuts into incredibly flavorful sandwich fillings. Proper resting of meats also improves moisture.
Serving Tips
To serve high quality beef sandwiches in a commercial setting:
- Slice roast beef, brisket, and steak cuts thinly and evenly across the grain.
- Cook beef patties to medium doneness for best texture.
- Add sauce immediately before serving to keep bread crisp.
- Keep sandwiches warm in a holding oven or heated display until served.
- Cut sandwiches diagonally for better presentation.
Cost and Profits
Beef is one of the more expensive sandwich fillings, but some ways to manage costs include:
- Use affordable secondary cuts like round, chuck, and brisket.
- Buy bone-in cuts and remove meat for use in sandwiches.
- Purchase beef in bulk when prices are low.
- Use every part of the beef – include trimmings in ground beef.
Despite higher costs, beef sandwiches command higher menu prices, especially for premium steaks. Profits can be significant with proper portion control and recipe optimization.
Trends and Innovations
Some trends in commercial beef sandwiches include:
- Smoked brisket and pastrami rising in popularity.
- Brioche and pretzel buns replacing traditional rolls.
- Elevated toppings like arugula, pickled onions, and chutneys.
- Loaded sandwiches with multiple proteins like bacon and pulled pork.
- Spicy flavors through pepper relishes and hot sauces.
New innovations provide appealing beef sandwich options for consumers:
- Pulled beef brisket and shreds for texture.
- Wagyu and dry aged beef for luxury.
- Beef crumbles on vegetarian/vegan sandwiches.
- Ancho chile braised beef and mole sauced beef.
- Sous vide cooking methods to maximize tenderness.
Conclusion
Beef makes for a hearty and craveable sandwich filling. Commercial beef sandwiches require tasty yet economical cuts of meat, flavor enhancers like cheese and sauces, and quality bread to achieve sandwich excellence. Following product standards while innovating with new trends and cooking methods are key for success. With proper construction and service, beef sandwiches can anchor a deli, cafe, or restaurant menu as profitable classics.