There's a new sandwich shop in town, Des Moines.And this one is known for its perfected club sandwich recipes.
Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions.Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat.
Soak the dried beans according to the package directions and drain.In a pot, combine the beans with enough water to cover by two inches.
Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef.
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