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| Sandwich heaven. |
I love sandwiches no matter what time of day. I could eat one for breakfast (sometimes I’ll even throw in a fried egg); of course at lunchtime (no brainer); and even one for dinner with a hearty soup. For this particular one, I married roast beef with arugula and it was a match made in sandwich heaven! Accompanied by a creamy mushroom-potato-leek soup and now we’re talkin'.
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this little piggy ate roast beef sandwich
What you’ll need:
- deli-sliced roast beef (I recommend Boar’s Head Londonport roast beef)
- arugula
- red onion
- Provolone cheese
- French baguette
- Worcestershire sauce
For horsey-mayo:
- 1 part mayonnaise
- 1 part horseradish
What to do:
- Slice your bread (for a five-star experience, you MUST use freshly-baked French bread); I like to slice it length-wise.
- Spread horsey-mayo on both sides.
- Stack roast beef slices (add a sprinkling of Worcestershire sauce in between slices) and Provolone cheese, then add arugula and thinly-sliced red onions. Yum!
Mushroom Potato Leek Soup
(semi-homemade)
(semi-homemade)
What you’ll need:
- 1-quart carton of potato-leek soup (I like the organic creamy potato leek soup from Imagine Foods)
- 1 cup assorted mushrooms (button, cremini, etc.)
- 1 clove garlic
What to do:
- In soup pot, sautee minced garlic and sliced mushrooms (using 2 tbsp of extra virgin olive oil).
- Cook for about 5-6 minutes, or until mushrooms are soft.
- Add soup. Simmer over low heat. More yum!
