Roast Beast Sammiches
Charlotte L. Blackmer wrote:
> 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
OOH! Sounds great!
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