WardNA wrote:
>
> > I used to like roast beef and Boursin on dark
> >rye. Lots of beef and lots of cheese of course.
>
> Close! One of the great sandwiches in my life, prepared by Joe's Sandwiches
> (subsequently Joe's Upstairs) in Providence, Rhode Island, back in 1974, was a
> layered thin-sliced roast beef and cream cheese--about six alternating
> layers--on dark rye bread, with no further condiments or seasonings. With a
> cool Ballentine Ale alongside, it still remains a standard of high-cholesterol
> pleasure for me.
>
> I haven't attempted to repeat the experience, either for fear of the
> cholesterol or for fear that I can't make it work as well as Joe did.
>
> Neil


Ever tried Central Market's roast beef with brie on a croissant???

Pure heaven. :-)

K.

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