A “roast” beef sandwich
Sandwiches are not just something to be thrown together without thought–definitely NOT two thin slices of baloney and Wonder bread! They are a special kind of meal–sometimes comfort food (like grilled cheese sandwiches) and sometimes even need planning when cooking for one person. I’m always on the lookout for good “recipes”–or maybe inspirations–for sandwiches–particularly roast beef.
As much as I like cooking for one, there are a few drawbacks. One is that realistically you can’t do real roast beef. One of the things I miss is a good roast beef sandwich–it’s just not the same when the roast beef comes from the deli–no matter how good the deli.
One of the ways to satisfy my craving for roast beef sandwiches is with the planned “leftovers” from my thick-cut steak–intentional leftovers of nice rare, pink, juicy steak to slice thinly and make a sandwich. Then the fun begins–it’s a happening.
- Start with good bread (my oat bread , if possible),
- Add some flavorful, spicy greens: radish sprouts or possibly arugula, or endive.
- Maybe tomato, if in season.
- Cheese: something “bleu”– gorgonzola dolce, Cabrales, or Danablu–is one of my favorites with beef, though nothing wrong with a good cheddar or Swiss.
- Maybe some thinly sliced red onion (or Walla Walla, Maui, or Vidalia, sweet onions, if those just happen to be lying around).
- Maybe a good “smear” of horseradish or horseradish sauce, instead of onion.
- Finally, a thin film of butter, preferably European style cultured (salted or unsalted)!
- The final touch would be a sprinkle of fleur de sel.
Now choose a beverage–beer, cider, or even a glass of wine. Enjoy.