The American Wagyu - Party Tray Recipe
A tray of our finest Prime Grade American Wagyu beef subs: The American Wagyu Slaw Be Jo® and the American Wagyu Roast Beef. For large orders, please call the shop.
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Ingredients
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Catering
Method
Catering
- 1
Plan and prep
Establish the serving area and tray layout for 20 sandwiches. Chill Wagyu roast beef if needed and have all toppings ready. Preheat oven to 350°F (175°C) for toasting rolls. Slice tomatoes and onions; rinse lettuce and keep ready.
- 2
Make the coleslaw
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the coleslaw mix and toss until evenly coated. Refrigerate for at least 15-20 minutes to meld flavors.
- 3
- 4
Prepare horseradish component
Arrange horseradish sauce for spreading. For Slaw Be Jo, you will spread a thin layer (about 1 tablespoon) on each bottom half when assembling.
- 5
Assemble The American Wagyu Slaw Be Jo® sandwiches
On each bottom roll, spread horseradish sauce. Layer approximately 3 oz of Wagyu roast beef, then top with a generous 1/2 cup of prepared coleslaw. Add 1 slice of Provolone cheese if desired, then finish with the top half of the roll. Repeat for all Slaw Be Jo portions (about 10 sandwiches to match half the rolls).
- 6
Assemble The American Wagyu Roast Beef sandwiches
On the remaining 10 toasted roll bottoms, spread garlic aioli. Layer Wagyu roast beef evenly, then add lettuce, tomato, red onion, and pickle slices. Top with a Provolone slice and the top half of the roll. If needed, add another light touch of butter to the top before closing.
- 7
Arrange on catering trays
Place the assembled Slaw Be Jo and Roast Beef sandwiches on large catering trays. Keep sandwiches slightly spaced for ventilation and easy pickup. Cover with parchment or plastic wrap and label each section clearly.
- 8
Serve and store notes
Keep trays chilled until service. For longer service, keep cold on ice or a refrigerated cart. For hot service, you may keep the beef at safe holding temperatures. This tray serves up to 20 portions.