jmcquown wrote:
>
> 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

That sounds tasty. I used to like roast beef and Boursin on dark
rye. Lots of beef and lots of cheese of course.
--
Jean B.