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
>
>
yup, I posted a rec. similar to this a while back. Try adding some
garlic flavored butter too. I find Ementhal (sp?) (Not the French
style) is excellent vs just swiss. We had 'em the other night.

--
Steve

If you look like your passport picture, you probably need the trip.