Friday, September 29, 2006

Roast Beef Sandwiches

Roast Beef Sandwiches

There is nothing like perfectly cooked roast beef. My favorite kind is the roast beef that is medium rare, yet it's not dripping any pink juices. This type of roast beef is very difficult to come by. But the other day while we were at Henry's Marketplace, I saw the most perfect roast beef in the deli counter. Immediately we bought a half pound and Matthew made these absolutely delicious sandwiches.

INGREDIENTS (makes 2 sandwiches)

  • 1-10 to 12" sourdough roll
  • 1/2 lb. thinly sliced roast beef (the pinker, the better, me thinks)
  • 4 slices medium cheddar
  • Sliced tomatoes
  • Lettuce
  • Dijon mustard
  • Mayo

First, toast the sourdough bread in the oven or toaster oven until golden brown on all sides (Matthew burnt ours a little bit, but it was still good). Then cut the bread in half, and slice each half lengthwise. Be careful because bread will be hot.

Workings quickly, spread mayo on the bottom two slices of bread, then place a slice of cheese, sliced tomato and lettuce. Divide roast beef between the slices; slather with as much, or as little, Dijon mustard (believe me, you want mustard on this baby). Finally, add last slice of cheese, then add the top bread slice.

Serve with a side of kosher dill pickles or cornishons. Delicioso!

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