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

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

That sounds tasty. I used to like roast beef and Boursin on dark
rye. Lots of beef and lots of cheese of course.
--
Jean B.

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.

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

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!

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.

> 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

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.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

jmcquown > wrote:
>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.

Rib roast is extremely tender, so I find it doesn't stand
up to paper-thin slicing the way ham or pastrami does.
You end up with a ball of beef mush in the middle of
your sandwich. (I hate explaining this to the "authentic"
delis in Phoenix.)

--Blair
"I'd kill for a real pastrami sandwich."

WardNA > wrote:
>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.

Throw on a layer of fresh horseradish and I'll fight you over
the Ballantine.

--Blair
"Another thing I'd kill for."

Blair P. Houghton > wrote in
:

> jmcquown > wrote:
>>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.
>
> Rib roast is extremely tender, so I find it doesn't stand
> up to paper-thin slicing the way ham or pastrami does.
> You end up with a ball of beef mush in the middle of
> your sandwich. (I hate explaining this to the "authentic"
> delis in Phoenix.)
>
> --Blair
> "I'd kill for a real pastrami sandwich."

Have you tried te pastrami at Chompie's?

Wayne

Wayne Boatwright > wrote:
>Blair P. Houghton > wrote in
:
>> "I'd kill for a real pastrami sandwich."
>
>Have you tried te pastrami at Chompie's?

Yes. Twice it was peppered corned beef. Once--only once--
it was actually pastrami, but underdone.

I had a pastrami sandwich today at the Atlanta Bread Co.

Peppered corned beef.

I wish these mooks would learn the ****ing difference.

ABCo I can understand getting it wrong. They're some
sort of franchise concept deal that works out to an
upscale McDonald's. Real plates, and no grease, and
those buzzer-coasters, but same service.

But Chompie's is a local group that takes great pains to
pretend it's authentic. Then they serve this Boar's Head
crap. I love their pickles, but their pastrami is dreck.

--Blair
"I'm gonna have to call back east
and get some fedexed..."

Blair P. Houghton > wrote in news:Twhub.1236745$Of.182296
@news.easynews.com:

> Wayne Boatwright > wrote:
>>Blair P. Houghton > wrote in
:
>>> "I'd kill for a real pastrami sandwich."
>>
>>Have you tried te pastrami at Chompie's?
>
> Yes. Twice it was peppered corned beef. Once--only once--
> it was actually pastrami, but underdone.
>
> I had a pastrami sandwich today at the Atlanta Bread Co.
>
> Peppered corned beef.
>
> I wish these mooks would learn the ****ing difference.
>
> ABCo I can understand getting it wrong. They're some
> sort of franchise concept deal that works out to an
> upscale McDonald's. Real plates, and no grease, and
> those buzzer-coasters, but same service.
>
> But Chompie's is a local group that takes great pains to
> pretend it's authentic. Then they serve this Boar's Head
> crap. I love their pickles, but their pastrami is dreck.
>
> --Blair
> "I'm gonna have to call back east
> and get some fedexed..."
>

I've not eaten the pastrami at Chompie's, but I asked because other
things I've ordered there were rather good. I usually order a hot
brisket sandwich or brisket dinner(not corned). I have eaten their
corned beef which is passable, but not great. Of all the things I miss
in AZ, good deli's are near the top of the list.

Wayne

Wayne Boatwright wrote:
>
> I've not eaten the pastrami at Chompie's, but I asked because other
> things I've ordered there were rather good. I usually order a hot
> brisket sandwich or brisket dinner(not corned). I have eaten their
> corned beef which is passable, but not great. Of all the things I miss
> in AZ, good deli's are near the top of the list.
>
> Wayne

I've never heard of Chompies let along eaten at one of 'em. But
there's a place in Hopewell Junction NY called Frankies. It's where we
get our beef (good stuff). They have a hot pastrami, swiss, and
grilled onion sandwich that is just plain fabulous.

If ya ever pass by there, trust me and stop. But have some money in
your pockets! ;-) Not cheap but definately good stuff.

--
Steve

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

Blair P. Houghton > writes:

A. Doofus sez:
>>Have you tried te pastrami at Chompie's?
>
>Yes. Twice it was peppered corned beef.

Essentially pastrami IS peppered corned beef, cured & smoked. But I seriously
doubt anything called 'corned beef/pastrami' at a joint named "Chompies" is
even close to the real deal... probably crapola from the ass end.

pastrami [puh-STRAH-mee]
A highly seasoned beef made from a cut of PLATE, (or brisket/round- goyisha).
After the fat is trimmed, the meat's surface is rubbed with salt and a
seasoning paste that can include garlic, ground peppercorns, cinnamon, red
pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and
cooked.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Wayne Boatwright > wrote:
>I've not eaten the pastrami at Chompie's, but I asked because other
>things I've ordered there were rather good. I usually order a hot
>brisket sandwich or brisket dinner(not corned). I have eaten their
>corned beef which is passable, but not great. Of all the things I miss
>in AZ, good deli's are near the top of the list.

I keep hearing about the Miracle Mile deli in the remains
of the Park Central mall on Central downtown.

I'll have to try it one of these days.

--Blair
"Not tomorrow."

Blair P. Houghton > wrote in news:XtBub.1299513$Of.191184
@news.easynews.com:

> Wayne Boatwright > wrote:
>>I've not eaten the pastrami at Chompie's, but I asked because other
>>things I've ordered there were rather good. I usually order a hot
>>brisket sandwich or brisket dinner(not corned). I have eaten their
>>corned beef which is passable, but not great. Of all the things I miss
>>in AZ, good deli's are near the top of the list.
>
> I keep hearing about the Miracle Mile deli in the remains
> of the Park Central mall on Central downtown.
>
> I'll have to try it one of these days.
>
> --Blair
> "Not tomorrow."
>

Glad to collect the name. I'll have to try it sometime.

Thanks,
Wayne

Wayne Boatwright > writes:
> I've not eaten the pastrami at Chompie's, but I asked because other
> things I've ordered there were rather good. I usually order a hot
> brisket sandwich or brisket dinner(not corned). I have eaten their
> corned beef which is passable, but not great. Of all the things I miss
> in AZ, good deli's are near the top of the list.

Indeed, good deli's aren't AZ's strong suit. But I've usually been
happy at trips to Chompie's, and still enjoy Guido's in Mesa, although
I don't think they are quite as good as they used to be.

(Disclaimer: I haven't been a full-time AZ resident since 1991, but
still visit very regularly, so I have a way of missing out on moist of
the good new restaurants)

--
Richard W Kaszeta

http://www.kaszeta.org/rich