Gurney’s Montauk Resort and Spa is a Hamptons institution and its only four-season resort. Guests at one of the resort’s 109 rooms, suites, and beachfront cottages have access to a thousand-foot private beach, which is spanned in its entirety by the chic Beach Club, whose bar and grill offers a selection of appetizers, sandwiches, and salads. One of the most popular items on their menu is chef Jason Kallert’s charcoal-smoked short rib sandwich with fresh-pickled jalapeños and charred jalapeño barbecue sauce.
The sandwich starts with a three-pound short rib, which gets simply seasoned with sea salt and black pepper before being placed over indirect heat on a charcoal grill over a handful of wet hickory. During the four-huor cooking process the hickory is continuously sprinkled with water to keep the smoke coming and to prevent it from burning, and after the four hours are up the smoke gives the meat a deep pink color and it's falling off the bone.
To assemble the sandwich, the short rib is sliced thinly against the grain and added to a Martin’s potato roll that’s been spread with barbecue sauce kicked up by the addition of charred jalapeños, honey, and mirin. It’s then topped with a handful of sliced English cucumber and shallots that have been pickled in rice wine vinegar and mirin.
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