By Andy Muller
Corresponding
A good meal doesn’t always have to be a big production.
It’s at times like these that I look in the fridge and, more often than not, a sandwich ends up on my plate or just in my hand.
John Montagu had the same idea when he didn’t want to stop his poker game for a meal, so he asked for slices of meat to be served between two slices of bread.
His title was the Earl of Sandwich, and his creation was, you guessed it, the sandwich.
It can be something as simple as charcuterie on two slices of bread or as elegant as a roasted tenderloin with caramelized onions, wild mushrooms and blue cheese on a French baguette.
I wouldn’t turn my nose up at one or the other, but I like to create sandwiches from what’s available in the fridge right now.
While the cookies were baking, the sauce was made, all the ingredients were put together, and the whole process took less than fifteen minutes from start to finish.
Sandwiches are a great way to not only use up leftovers, but it’s also a chance to get creative and show off your artistic side.
Think of a sandwich like an artist looks at a blank canvas – it’s all up to you and your imagination.
Go paint your masterpiece and be thankful they didn’t call it a count.
Roast beef sliders
Bake as many cookies as you like, following package directions.
While cooking, prepare the sauce:
In a small bowl add:
• 2 tablespoons of sour cream
• 2 tablespoons of mayonnaise
• 1 tablespoon prepared horseradish
• 2 tablespoons crumbled blue cheese
• 1 teaspoon of Worcestershire sauce
• pinch of salt
• generous amount of fresh cracked black pepper to taste
Stir to combine.
The recipe can be doubled if you craft sliders for a crew.
Cut cookies in half, coat each half with sauce, add 2-3 oz roast beef, top with arugula and top half of cookie.
Serve with your favorite side – Enjoy!
Comments are closed.