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Friday, October 19, 2012
Roast Beef Cold Sub @ 05:51
Recipe of the Week:
Roast Beef Cold Sub
I am nearing the end of my semester (this coming end of October actually) and the Culinary class will be replaced by the Technology class. I feel like crying, seriously. This might probably be the last meals created in Culinary class. (Next year, on my senior year, we'll be handling something other than Culinary. So sad.) So I'm savoring the last few moments with Culinary.
Well anyways guys, the story about this dish was it was a mistake. Originally, the beef that was to be topped in the sandwich was
beef pastrami which was a whole different thing other than roast beef. We experimented with roast beef and it was such a success. Really yummy!
So to satisfy your sandwich cravings...
Ingredients:
- One 6-inch soft or crusty bread roll (we substituted a baguette, it's way better);
- 1 tablespoon mayonnaise;
- 1 tablespoon mustard;
- 3 to 4 slightly thick slices of roast beef (you can add more if you're a carnivore);
- Cucumber slices, thinly sliced;
- Tomato slices;
- Red onion rings;
- Olive oil for drizzling;
- Salt and pepper;
- And shredded mozzarella cheese (or any kind of cheese for that matter).
Procedure
- First, grab a bread roll and slice horizontally in half.
- Spread mayonnaise on the inside of 1 bread slice and mustard on the other.
- To assemble: Top a bread slice pastrami, cucumber and tomato slices, and onion rings.
- Drizzle with a small amount of olive oil, and season with salt and pepper. Top with shaved mozzarella and the remaining bread slice. Cover in plastic wrap and bring as your lunch.
Time-friendly tip: Make this sandwich the night before, place in the fridge, and grab in the morning. Not a fan of cold sandwiches? Just heat in the toaster for 3 to 4 minutes or zap in the microwave for 20 to 30 seconds.
I had fun making this. A LOT OF FUN.
Labels: recipe of the week, sandwiches, snacks