jmcquown wrote:
>
> 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 with
> >
> > - Horseradish Cream Cheese (dollop of horseradish mixed in with reg.
> > cream cheese) spread on one side of bread.
> >
> > Charlotte
>
> OOH! Sounds great!

Just the other day I saw someone being served a Roast Beef sandwich on
rye with horseradish mayonnaise on the side. I thought it was a strange
combination, but I guess it is not, since it is also served with
horseradish cream cheese.