Saucy
Try My Roast Beef Sandwich Recipe
TODAY'S RAMBLINGS
1 Minute Read
Happy Friday and how about a complete - and I mean an f’ing complete - diversion from the awfulness that surrounds us?
In fact, how about two?
Because first, it’s time again for another scintillating chapter of my novel, and here is number 9. And for those that would like to start at the beginning:
Next - what to cook over the weekend? For the record, around my household, Julie refers to me as either Sir or The Sandwich Master, or on occasion, by my formal title, The Earl of Sandwich, a forefather being pictured above. By any name, she’s referring to my general skill in making tasty, well-crafted sandwiches, and here’s a new one.
Hint: It’s the sauce.
Roast Beef Sandwich
Not brain surgery, although the fresh Trump Russian dressing is key.
For the Dressing
2 Teaspoons Finely Chopped Onion
1 Cup Mayonnaise
1/4 Cup Ketchup
4 Teaspoons Horseradish
1 Teaspoon Hot Sauce (i.e., Louisiana or Crystal)
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Sweet or Hot Paprika
Mix it all up in a bowl, and the hard work is done.
For Each Sandwich
1/3 lb. Good or Better Rare Roast Beef
1 Slice Swiss Cheese (or whatever you like)
Chopped Pepperoncini
Arugula (optional)
A Proper Soft Kaiser Poppyseed Roll
Split the Kaiser roll, and spread both sides with the dressing. The roast beef goes first, but Pro Tip: put the pepperoncini on next - the slice of cheese keeps them in place (or use the arugula first for the same reason).
Sprinkle with a touch of salt and fresh ground pepper.
Put the top on, cut it in half and have at it. Or share it.
And have a great weekend.
FROM THE UNWASHED MASSES
Thank you for reading this newsletter.
KLUF
More organic and in-studio live vs. in-concert live, it’s still Killer and will sound great this early spring weekend, inside or out. I love their sound and a non-dinosaur alert: this was released just a couple of months ago.