I'm on a sandwich kick the last couple of days. Grilled cheese with ham has
hit the spot several nights last week.

I've had a recent occasion to make roast beef; a lovely rib roast which I
studded with garlic and patted with freshly ground black pepper. Most of
the leftover beef was securely wrapped and frozen. However, I sliced some
of it very thinly for use in sandwiches, using thick toasted sourdough buns
and au jus for dipping.

Carmelize some diced onions in butter (and if you'd like, add some sliced
mushrooms) and sprinkle over the beef on the bun. Add a couple of slices of
baby swiss. Toast the entire thing about 3 minutes under a hot broiler, to
heat the beef and melt the cheese. It's ALMOST a Philly cheese steak, sans
bell pepper and really big sliced onions (which I don't like).

Jill