Season the beef cheeks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the beef cheeks on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add diced onion and minced garlic, sauté until translucent. Add thyme, then return the beef cheeks to the pot.

Braise the Beef

Pour in the beef broth and bring to a simmer. Cover and cook on low heat for about 3 hours or until the meat is tender.

Prepare Kohlrabi Slaw

Shred kohlrabi and carrot using a grater. In a bowl, mix with apple cider vinegar, salt, and pepper. Set aside to marinate.

Assemble the Sandwich

Once the beef is tender, shred it with a fork. Toast the sourdough slices. Layer shredded beef, kasseri cheese, kohlrabi slaw, and pear mostarda between two slices of sourdough.

Serve

Serve the sandwiches with a side of mixed greens and enjoy!

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