The EC Cristo

Ingredients:

• 1 lb roast beef or prime rib

• 12 slices sandwich bread

• 5 oz large onion, thinly sliced

• 5 oz red pepper, thinly sliced

• 2 oz butter

• 3 oz butter

• 3 oz all-purpose flour

• 6 oz sharp cheddar cheese

• 6 oz smoked gouda

• 2 tablespoons minced garlic

• 2–3 tablespoons Silver Spring Prepared Horseradish

• 1 tablespoon Silver Spring Beer'n Brat Mustard

• 1 teaspoon smoked paprika

• 10 fl oz whole milk

• 8 oz sour cream

• 1 tablespoon Worcestershire sauce

• Salt (to taste)

• Pepper (to taste)

• 15 oz all-purpose flour

• 2 tablespoons baking powder

• ½ teaspoon salt

• 21 fl oz water

• 2 eggs

• Garlic powder (for sprinkling)

• Dried parsley (for sprinkling)

• Dried basil (for sprinkling)

Directions:

1. Combine peppers and onions in butter in pan and sautee until soft and caramelized
   Use this pan for the cheese sauce – do not rinse out. Keep peppers and onions warm.
2. After Sautéing peppers and onions, deglaze the pan with butter, melt, add the minced garlic and cook until fragrant. Add the flour to make roux and cook out the flour taste. Add the milk, sour cream, and Worcestershire and whisk to combine. Add the cheese and stir until smooth. Add in horseradish, mustard and paprika, season with salt & pepper. Add more milk if too thick.
3. In a hotel pan, mix 1 lb roast beef with the cheese sauce. Leave 2 cups cheese sauce out to make the sandwiches and a dipping sauce. Keep warm for service.
4. Create sandwich batter by mixing flour, baking powder, salt, water, and eggs until there's no clumps.
5. Assemble the sandwich by smearing cheese sauce on top of a slice of bread. With tongs, place a good amount of meat on the bottom slice of bread. Add another slice of bread, cover with another layer of cheese sauce, and place the peppers and onions on the second slice, then top with more meat. Top with the last piece of bread.
6. Cut diagonal, dip sandwich in batter all sides and place in 375 degree fryer until golden brown.
7. Sprinkle with garlic powder, parsley and basil. Serve with a cup of cheese sauce and sweet potato fries.