Wednesday, February 8, 2012

From my table to yours: Londonport roast beef sandwich

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'.


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

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!