Roast Bison Sandwich with Swiss Cheese
We made this sandwich because honestly, we really wanted one. We have 0 regrets and now we're obsessed. It was so good!! The sweet and nutty taste of the swiss perfectly complimented the bison. We'll be making this one again for sure.
3-4lbs bison top round roast
1 1/2 cup beef broth
3 tablespoons Worcestershire
1 tablespoon thyme
2 teaspoons garlic
1 tablespoon veggie oil for searing
1 loaf ciabatta bread
4 oz or so of roast bison (recipe included here!)
Sliced gruyere or swiss cheese (We used swiss as a substitute)
2 handfuls of fresh baby spinach
Tomatoes, thinly sliced
Red onion, thinly sliced
For the Roast:
In the slow cooker, add the beef broth, Worcestershire, thyme, and garlic, and stir.
In a large pan, heat to medium-high.
Pat down the bison roast and cover in salt and pepper.
Sear the bison on all sides.
Keep in the slow cooker for about 3-4 hours on low. Check on it after 3 hours as we definitely do not want the roast to get too tough! We're looking for about 140 degrees so there's still some pink!
Take out of the slow cooker, and let sit for 10 minutes or so.
When it's not as hot, thinly slice the bison.
For the Sandwich:
Toast the ciabatta bread and spread it with mayonnaise.
Place a healthy amount of spinach on the bottom bun which you spread with mayonnaise.
Top the spinach with slices of tomato, followed by onions.
Place the bison on top of the onions, and then place the cheese on top.
Add the top bun and enjoy!