MAKES 6 TO 8 SANDWICHES
Life can’t get much better than a day on the water with friends, but these roast beef sandwiches will certainly take it up a notch. Rosemary focaccia is the perfect vehicle for the thinly sliced rare beef, creamy pungent blue cheese, and the sweet crunch of pickled red onion. If the funky bite of Cambozola isn’t for you, brie, camembert, or cheddar cheese will work beautifully in its place. Or skip the cheese and use our Horseradish Crème Fraîche in its place.
INGREDIENTS
1 (2½- to 3-pound) eye of round beef roast
1 teaspoon grapeseed oil or olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 loaf rosemary focaccia or any rustic bread such as ciabatta or good sourdough
8 ounces Cambozola (or other soft ripened cheese)
1 large bunch watercress or arugula, washed, large stems removed
Dry the roast well, rub with the oil, and then liberally coat with the salt and pepper. Let the beef rest at room temperature for 1 to 2 hours.
Set a large cast-iron skillet in the oven and preheat the oven to 475°F. Place the roast in the hot skillet, being careful not to burn your hands, and bake for 25 to 30 minutes or until the internal temperature of the meat reaches 118°F to 120°F. Remove the skillet from the oven and transfer the beef (gently, with tongs not a fork) to a plate to cool completely. Once cool, wrap tightly in plastic wrap and refrigerate overnight. (Chilling the roast well makes it easier to slice as thinly as possible.)
Slice the beef thinly. Cut the focaccia in half horizontally and spread the Cambozola cheese over the bottom half. Layer beef over the cheese, and over that distribute the pickled onions and watercress. Place the top half of the focaccia on the watercress, press lightly, and cut into the number of sandwiches you need for your group.
Wrap each sandwich tightly in parchment paper and secure with tape before packing for your picnic.
HINCKLEY YACHTS—A LEGACY OF BEAUTY, CRAFTSMANSHIP, AND EXCELLENCE
During the season, the sight of Hinckley yachts in Nantucket Harbor or the Sound is not unusual. The elegance, quality, and sea-readiness of these renowned boats make them perfectly suited to the discerning tastes of those who summer on Nantucket.
Founded by Benjamin Hinckley in 1928 in Southwest Harbor, Maine, the company has been building boats that are admired and owned by yachtsmen around the world for nearly one hundred years. While today we think of a Hinckley as a high-end luxury boat—each boat is built to order with the exterior and interior customized to suit the purchaser—the first Hinckley was built for a lobsterman. And as surprising as it may seem, the elements that made the Hinckley lobster boats such a generations-long success are integral to the design of Hinckley yachts today.
Early on, Hinckley boats were wooden, as were all sail and motorboats in those days. Ever innovative, though, Hinckley designers were early adopters of fiberglass and in 1959 the company launched the Bermuda 40, a design cited as a game-changer in the boat-building business.
That boat’s lighter and stronger fiberglass hull and its speed (Henry Hinckley was an aeronautical engineer) established Hinckley as the builder of exceptional quality sailing yachts, a reputation the company maintains to this day.
Design, construction, craftsmanship, and performance are the hallmarks of a Hinckley. Their aesthetic beauty is as unmistakable to those who admire them from a waterfront seat at CRU as it is to an experienced sailor. Ranging in size from twenty-nine to fifty-five feet, the graceful shape and glistening brightwork of a Hinckley never fail to draw the eye. Luxurious yet sporty, the boats exemplify a truly timeless beauty, which is exactly how visitors and residents describe the island of Nantucket.
