Why it's the most wonderful day of all. Once a year the Teamsters go to this Italian sandwich shop in Brooklyn

No one knows what it's called or where it is. It's a Teamster secret, but they buy us these sandwiches

Oh such sandwiches, and the dipping sauce. Oh joy!

God Bless us! Everyone!

Hey, what's up guys welcome back to Binging with Babish

For this week, we're taking a look at the Teamsters sandwich from 30 Rock

Which has been rumored to be a fresh roast beef

roasted red peppers and mozzarella sandwich from Fiore's in Hoboken

Which means we've got to start by roasting us some beef

Since the dipping sauce in this case made from drippings

is so essential to the success of the sandwich

I've decided to go with a standing rib roast

Which I'm going to prep by removing from the bones

This is gonna make it easier to carve later on

And now for both appearances and flavor absorption we're going to score the beef

Simply make shallow cuts in a diamond pattern across the top fat cap of the roast

And now we've got to rub some steakhouse spices into it

We're going to grind together some dried rosemary and thyme

Normally we'd want to use fresh herbs

But we're trying to emulate cold cuts here

so go with the dried stuff and add some salt or freshly ground pepper

You could also optionally add some garlic powder and onion powder

but either way mix the whole thing together

and then start to rub it into your roast

Wear some black nitrile gloves to look cooler

You can find these on Amazon or in any tattoo shop

and evenly spread the spice mixture over all surfaces of your roast

Even using the roast itself to mop up spices

Now under any other circumstance,

I would ask you to put this in the fridge for 24 hours to prevent a juice loss

But in this case, we actually want to encourage a little bit of moisture loss

We'll get back to that later

For now we're tying to roast back to the bones

The bones are going to serve as a sort of all-natural roasting rack

and there we go

We got ourselves some real prime rib in the making

Now, about that moisture loss

We want to encourage a little bit drippings to come out of this thing

because we want to make a sauce out of them

so we're preheating our oven to 500°F

rubbing the roast down with a little bit of olive oil

and inserting a temperature probe into the thickest part of the roast

Placing in the preheated oven for at least 25 minutes

then cranking the temperature down to 300°F

and continuing to cook until it reaches 115°F internally

This is going to ensure that the roast develops a dark crust

and also that it leaves some delicious drippings in the bottom of the pan

Extradite your roast from the pan

cover with tinfoil

and let rest while we make a sauce out of what remains

We get a little bit too much fat in the bottom of this pan.

so we're going to pour off about half of it

we want to leave about a quarter of a cup

to a third of a cup in the bottom of the pan

and place it over medium-high heat

Adding a rounded tablespoon of all-purpose flour, once it starts to sizzle

Whisk constantly for two to three minutes

until the raw flour smell cooks off

and you're left with a sort of toasted roux

and then add 32 ounces of high-quality beef stock

Emphasis on high quality

We're trying to emulate the drippings

that come off huge joints of beef in a commercial preparation situation

Whisk frequently and boil down to your desired consistency

I want like a really really thin gravy

and of course we are seasoning to taste with salt and pepper

Meanwhile, 15 minutes later, our roast has elevated to

130°F internally aka perfect medium-rare

so instead of having to hack it off the bones

we can just lift it off of our bone rack

and we are more immediately rewarded with rosy completion

It's okay to stare

We can try and make sandwiches out of this

but it's so soft that we're gonna have a hard time making very thin slices

So, I'm going to chill this guy overnight

mostly so I have an excuse to eat

a big, gory, hunk of prime rib

Also, so I have time to head out to the actual Fiore's in Hoboken, New Jersey

and retrieve the actual elements from which this sandwich is birthed.

Sorry that sounded more appetizing in my head

but now we can be truly deeply accurate in the recreation of this sandwich

First, we have Fiore's own in-house sandwich loaves

Which I would just say are short baguettes

Into which we're going to stuff a whole bunch of high-quality Mozzarella

some roasted red peppers

which have been marinated with a metric ton of crushed garlic

and Fiore's own roast beef

Which I'm reheating in their gravy

Which I'm going to stack high on this surprisingly slim sandwich loaf

Then we just got to cut the whole thing in half

to get a proper cross-section

which we haven't had in a long time on this show

Ah, that feels good

And then of course we need a bowl of piping hot beef drippings

or as they're called on the show, dipping sauce

Into which we can repeatedly deposit and retrieve

the bitten end of our sandwich

and I gotta say

this is a really really really good roast beef sandwich

a clean plate club member for sure

I don't know if my beef is gonna be able to hang

but I'm damn sure gonna try

Now that our roast is chilled out

it slices much easier into nice thin sandwich appropriate slices

and then we've just got to imitate the roasted red peppers

So we're just gonna take some jarred roasted red peppers

and combine it with two or three massive cloves of crushed garlic

They do not skimp on the garlic

and neither should you

We're also gonna add a little splash of olive oil

and season lightly with kosher salt

Mix them together. Ideally, let them sit for 24 hours in the fridge

or just serve them up

if, like me, you're excited to see

if your sandwich can hang out with the big boys

Layer up your cheese and peppers the same way

Reheat your gravy from last night in a small saucepan

and one savory slice at a time

dip your beef into the boiling gravy

Has a more beautiful sentence ever been said?

This might not be exactly how they make it at Fiore's

but it's emulating that sort of freshly roasted beef

that we have a hard time recreating at home without a deli slicer

Anyway, this sandwich is looking pretty exactly the same as the genuine article

Let's see how it tastes

I got to say really really good as well

The beauty of making this at home is that

you can control the consistency of your gravy

you can choose whatever cut of beef you want to roast

you can decide your own flavors and textures

and you can enjoy it all off camera