Hear me out, will you?
There are sandwiches and then there are SANDWICHES. Stuffing tuna and mayo between two pieces of rye bread is a sandwich. Making a caper mayo, adding greens and pickled veg, toasting up some ciabatta…now that’s a SANDWICH. Me? I’m the SANDWICH type – surprise, surprise! I consider building a sandwich an art form. It takes a humble protein and carb and makes it an experience!
So… it’s Tuesday and there are some leftover scraps from Shabbos in the fridge. Are you going to make a sandwich, or are you going to
MAKE.
A.
SANDWICH!!
Yalla, lets make a the BEST MEAT SANDWICH OF YOUR DREAMS!
The BEST Meat Sandwich!
2 slices leftover sourdough
2 tbsp extra virgin olive oil
1 1/2 tbsp whole grain or spicy brown mustard
2 tbsp sundried tomato tapenade (recipe follows)
a few slices of leftover roast beef or london broil (my go-to easy recipe!)
handful of argula
handful of marinated onions (recipe follows)
Method:
Heat the olive oil in a skillet and add the sourdough bread, toasting until golden brown on both sides. Smear one side of the bread with mustard and the other side with tapenade. To assemble, layer the bread, meat, arugula, pickled onions and the second slice of bread. Cut in half and serve.
Sundried Tomato Tapenade
1/4 c parsley, finely chopped
1/4 c cilantro, finely chopped
1/4 c sundried tomatoes in olive oil, finely chopped
2 tbsp capers, finely minced
1 clove garlic, grated on a microplane
zest 1/2 lemon
juice 1/2 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste
Mix until fully incorporated.
Marinated Onions
1 red onion, thinly sliced into half moons
2 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp dried oregano
1/2 tsp kosher salt
Mix and marinate for as long as you have!
NOTE: leftover red meat is best served cold or at room temperature. Do not reheat or it will dry out.
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