If you’re been in downtown Seattle or Woodinville Wine Country during the lunching hour(s), you’ve probably broken bread at Purple Cafe & Wine Bar. Though your home lunching game has gotten pretty elevated, it’s still nice to get takeout when you can these days.

Fortunately, Jeremy Flores is offering the best of both worlds. The director of food development for Heavy Restaurant Group, Purple’s family of restaurants, Flores shares his recipe for a roast beef sandwich with red wine jus.

Q: Why is this a perfect dish to make at home right now?

Jeremy Flores: Because it’s simple yet very comforting.

Q: Why use wine in the jus?

JF: A few reasons. One reason is the red wine complements beef. When cooking with red wine you add some of the wine’s complex aromas and characteristics that help add to and transform the savoriness of the dish. Lastly red wine is acidic which helps balance out the richness of a dish.

Q: What type of wine do you use and why?

JF: We use a dry red wine because it’s not as sweet. It can be any dry red wine, but should be something you would drink.

Q: What wine would you pair the sandwich with?

JF: I would go with Kiona Vineyards 2018 Estate Lemberger from Red Mountain. It is a bright and fresh red wine with juicy acidity to help cut through and balance the richness of the sandwich. This style of wine is perfect for this transitional time of year weather wise and even drinks great with a little chill on it. Also, it is currently on our bottle shop.

Shop Heavy’s Bottle Shop — aka the group’s killer selection of wines from their menu — or get takeout from its six restaurants offering Heavy At Home. But make this for lunch first.

Roast Beef Dip with Red Wine Jus

Serves 4

1 ½ cups red wine jus (recipe follows)
16 ounces sliced roast beef
4 hoagie-style buns
¾ cup caramelized onions
8 slices gruyere or Swiss cheese
3 tablespoons olive oil
1 cup horseradish sauce

Preheat the oven to 400° F. Place the red wine jus into a sauce pot and heat until warm over medium-low heat.

Using tongs, in batches if needed, dip the roast beef in the red wine jus and place on a sheet tray in four different piles the same size of the bread you are using. Top each pile of roast beef with caramelized onions and two slices of cheese. Place tray in the oven and cook until cheese is melted, about 5-7 minutes.

Brush each side of the hoagie with the olive oil and place on a sheet tray. Place in oven on a different rack and allow to toast until golden brown, about 2-3 minutes.

While the bread is toasting, increase the temperature on the red wine to medium heat and cook until hot.

When the bread is done toasting, remove from oven and spread the bottom sides with the horseradish sauce.

When cheese is melted, remove the roast beef from the oven. Using a spatula carefully put each pile of roast beef on top of the bottom piece of bread and add the top piece of bread. Cut at an angle and serve with a side of hot red wine jus.

Red Wine Jus

1 small onion cut, into 1-inch pieces
1 small carrot, cut into 1-inch pieces
1 stick of celery, cut into 1-inch pieces
2 whole cloves of garlic
1 tablespoon tomato paste
1 sprig thyme
½ teaspoon fresh rosemary
½ cup red wine
½ teaspoon Worcestershire sauce

Turn oven to 450° F and adjust a rack to the center of the oven.

Toss the onion, carrot, celery and garlic with tomato paste and put in a large pan or on a sheet tray.

Place in the oven and cook, tossing occasionally until the vegetables are browned and slightly charred, about 40 minutes.

Add the vegetables to a small pot. Deglaze the pan the vegetables were cooked in scrapping any bits suck to the pan. Afterward add wine to the pot with the vegetables. Add thyme and rosemary to the pot.

Place the pot on the stove and turn on to medium-high heat, allowing the wine to reduce by half.

Once the wine is reduced, add the beef stock and Worcestershire and bring to a boil. Reduce to a simmer and cook until reduced by half.

Strain red wine jus through a fine mesh strainer.Season with salt to your liking. The jus be used immediately or can be cooled and kept in the fridge for up to 5 days.