Western Sandwiches! (French Dip, Tri-Tip, Navajo Taco, Fool’s Gold, Monte Cristo)
Today, in the final installment of the US Sandwich battle, we’re cooking and ranking some top tier sandwiches. On the lineup is the French Dip Sandwich (A California Classic), the Navajo Taco (a Southwest Staple), Elvis Presley’s famous Fool’s Gold Sandwich (a Colorado abomination), then finally the Tri-Tip sandwich from California and the Indian Taco (Navajo Taco) from the four corners area of the American Southwest. Time to see which sandwich takes the crown. Let’s cook! 🤘🏼 Adam
French Dip (left), Monte Cristo, Fool’s Gold, Tri-tip (right), Navajo Taco (back)
STUFF I USE...
The Tri-Tip Sandwich
There isn’t one particular way to make this sandwich. Some people add salsa, others BBQ sauce. The toppings are interchangeable, but the one constant is well cooked Tri-Tip grilled over wood. If you’re going for a real taste of California’s central coast, then grill your tri-tip over red wood but really it doesn’t matter. Top tier beef, real smoke and great bread is what will make your sandwich shine. Don’t forget the Santa Maria Salsa. If you want to see another iteration of this sandwich, check out this video.
Santa Maria Tri-Tip Sandwich
Ingredients
Instructions
- In a bowl, mix softened butter, minced garlic, and chopped parsley until well combined.
- Spread the butter on the french rolls and toast in a skillet until golden brown. Set aside and use to build the sandwich.
- In a bowl, mix diced tomatoes, diced green chiles, diced white onion, and chopped garlic.
- Stir in vegetable oil, kosher salt, and finely ground pepper. Combine thoroughly until evenly mixed.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy with your favorite dishes or as a dip.
- Mix everything together and season to taste.
- Sear the Tri-Tip over high heat over the grill then cook it with indirect heat for 20-30 minutes, until the interior reads 125F. Remove and allow to rest for 10 minutes before slicing against the grain (see video).
The French Dip Sandwich
The French Dip is an iconic sandwich hailing from Los Angeles, CA. Legend has it, back in the early 1900s, a worker at Phillipe’s dropped a ready made sandwich in beef drippings by accident and the customer took the sandwich anyways. It turns out the customer really liked the sandwich and came back soon after asking for his sandwich “dipped.” Phillipe’s, the owner of the joint had the nickname “Frenchie” so some think the sandwich’s name came from him while others claim that a nearby place called Cole’s started the sandwich.
Feel free to add caramelized onions, any cheese you’d like. At Phillipe’s you can also order a bright pink pickled egg which is fun. It’s very old-school deli/diner vibes in the place. I kept it super simple because I wanted to make the first iteration of the sandwich - the bare O.G. bones French Dip. However, if you like extra toppings then DO IT UP. This is your sando.
The French Dip
Ingredients
Instructions
- Place all of the vegetables and herbs in a roasting tray and season with salt and pepper.
- Rub the roast with salt and pepper then sear in a pan over high heat.
- Transfer the roast to the vegetable tray resting the beef on top, then cook at 300F for 2-3 hours, until the beef is fork tender.
- Remove the beef from the oven and allow it to rest for at least 30 minutes before slicing into thin slices for the sandwich.
- Pour the beef stock into a sauce pot. Pass the leftover cooking liquid in the bottom of the tray through a strainer then add it to the sauce pot with the beef stock. Check for seasoning and add more salt if needed. The final jus should be dark, seasoned and rich.
- To build, lower a sliced french roll cut side down into the jus for a 2 seconds on each side. Place slices of beef on top and optionally drizzle on some spicy mustard (see recipe).
- Mix all ingredients together and blend until smooth. Transfer to a sealable container or squeeze bottle. Allow to sit in the fridge overnight to temper before serving.
The Navajo Taco (Indian Taco / Fry Bread Taco)
Fry bread is exactly what it sounds like, a dough fried until crispy then topped with whatever you want. There is a lot of history regarding indigenous US populations with Fry Bread and the story behind it. I’m not an expert in the matter and feel that there are better people to tell the story. Which is exactly why I found the Navajo Grandma YouTube channel and used her (actually, her grandmother’s) Fry Bread recipe. Fry bread is the “tortilla” in this taco/not-really-taco situation and just like a tortilla… you can put whatever you want on it. Have fun with this one.
The Navajo Taco
Ingredients
Instructions
- Add flour, baking powder and salt to a large mixing bowl and stir by hand. Add the oil and stir again.
- Add the warm water one cup at a time until you get a workable dough.
- Knead for 5 minutes until semi smooth. The dough should be soft and pliable. Allow the dough to rest for 20 minutes.
- Preheat frying oil in a skillet to 350F.
- Shape the dough into a small tortilla sized shape. Tear 3 holes in the center to keep the bread from puffing up. Fry the bread on each side until golden brown, about 2 minutes.
- Set the fry bread on a paper towel lined plate to drain. Set aside until needed
- Mix everything together. Use as needed.
Adam's Notes
- The Navajo taco, featuring fry bread as its base, is a dish deeply rooted in both cultural significance and historical context for the Navajo people. It originated from the necessity to create food from the limited supplies of flour, sugar, salt, and lard provided by the U.S. government during the forced relocation of the Navajo in 1864, known as the "Long Walk" to Bosque Redondo, New Mexico. Over time, these ingredients were used to make fry bread, which became a staple and later evolved into the Navajo taco when topped with various taco fillings like meats, beans, and vegetables.
- The Navajo taco has become popular beyond the Navajo Nation, recognized and enjoyed in various forms across the Southwest United States. It stands as a testament to the adaptability and enduring spirit of the Navajo people despite the difficult circumstances of its origin.
- According to the Navajo times, it is Believed to be invented in a restaurant in Arizona the 60s when a dude wanted a sandwich on a cold wintery night so the owner threw things on top of fry bread.
- Navajo nation is located in New Mexico, Arizona and Utah… only makes sense that native American culture would meld with the southwestern influence of Mexico.
The Fool’s Gold Sandwich
Elvis Presley aka The King wasn’t known for his 18 mile jogs, rigorous workout routines or green smoothie recipes. What he IS known for is changing the face of culture with his music, incredible riz and his decedent lifestyle and if this Fool’s Gold sandwich isn’t a prime example of that, I don’t know what is. A jar of peanut butter, a jar of blueberry preserves AND a pack of crispy bacon on a French Roll or Italian Bread… I have nothing but respect for the man but… what did he expect? RIP.
Fool's Gold Sandwich
Ingredients
Instructions
- In a large saucepan combine blueberries, sugar, and citric acid.
- Bring to a boil and squish/press the blueberries with the back of a spoon or potato masher.
- Continue to simmer, stirring frequently until the preserves thicken, about 15 to 25 minutes.
- Pour preserves into a sealed container, chill them down and store in the refrigerator until ready to use. The preserves will last one month if stored proper.
- Add the peanuts, salt and sugar to a food processor and blitz until smooth stopping the machine periodically to push the pulverized peanuts down the bowl of the mixer. The entire process can take a few minutes so be patient until you reach a creamy consistency.
Adam's Notes
- Serve on French or Italian bread.
The Monte Cristo Sandwich
The Monte Cristo Sandwich is really just an Americanized version of the Croque Monsieur or Croque Madam. Which isn’t a bad thing because the croque family is some of the best sandwich eating you can participate in. This sandwich was actually invented in Anaheim, CA in Disneyland at the Blue Bayou restaurant - a New Orleans themed place that’s been open in the park for years. Disney adults, stand up for this one… then sit back down because… you’re an adult.
The Monte Cristo Sandwich
Ingredients
Instructions
- Layer Swiss cheese, turkey, and ham between two slices of brioche bread.
- In a bowl, whisk together flour, baking powder, salt, and sugar. Add milk, egg, and vanilla extract, and whisk until smooth.
- Dip the assembled sandwich into the batter, coating it evenly.
- Heat a skillet over medium heat and lightly grease it. Cook the sandwich until golden brown on both sides and the cheese is melted.
- Dust with powdered sugar and serve immediately.
Adam's Notes
- At Disneyland, this sandwich is quartered and served with grapes and a side of jam.
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