In article >,
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).

If you have some more roast beast, try this:

- Roast Beef
- Caramelized Onions

on multi-grain, white, or sourdough with

- Horseradish Cream Cheese (dollop of horseradish mixed in with reg. cream
cheese) spread on one side of bread.

Charlotte