For Easter, (I told you I was way behind on posting…) my mom made roast beef. She sent home half of it with us, and we decided to make roast beef sandwiches with it. It was amazing and a fun way to add some variety to our lives as we never make sandwiches for dinner. Also, my mom bought me a mandolin at the Korean market and I was probably more excited than I should have been to use it for the first time.
Roast Beef Sandwiches
- 1/3lb sliced roast beef
- 1/2 yellow onion sliced
- 1/2 cup mushrooms sliced
- 1 loaf ciabatta bread
- 8 slices provolone cheese
- 2 tbsp butter
Heat oven to 400 degrees. Slice the mushrooms and onions.
Heat butter in a skillet, add the mushrooms and onion until sauteed. Cut open the ciabatta bread and lay the roast beef across the bottom half of the bread.
Toast for about 8 minutes or until the meat is heated. Add the provolone cheese to the top half of the bread and put it back into the oven until the cheese is melted, about 4 minutes. Take out of the oven, put the sauteed mushrooms and onions on top of the meat.
Put the halves together, cut, serve and enjoy! I think a dijonaise would’ve been great on this, but Dan is picky about his mustard….