Welcome to Day 1 of Sandwich Week here on Simmer, Sip, Share!!!
I know, I know. You somehow missed that on your calendar, right? Well, I just decided late Sunday night to make it Sandwich Week this week. A spur of the moment kinda thing, if you will. I'm going to post once a day about a great sandwich I've made and/or enjoyed. The rest of you kids who contribute? Well, I hope you will join in either in the comments or with a post of your own.
|Enjoy the fine paper china|
- Boar's Head Roast Beef - sliced thin
- Fresh baked olive baguette - around 7-9 inches long
- Unsalted butter - just a pat or four
- 1 clove garlic - minced
- Romano cheese - shaved thin
- Red cabbage slaw - see recipe below
Now layer on the red cabbage slaw (recipe below) and let it sit for a while so that the juices from the slaw really sink into the toasted bread. While that is happening, shave some Romano cheese onto that bad boy. Doesn't have to be a lot, so use your best judgement here. Cheese is a personal choice, so I would never assume to tell you how much or how little to use. Uncommon sense is the rule here.
Finish up your sandwich with as much or as little sliced roast beef as you like. I didn't tell you how much cheese to use, and I certainly won't tell you how much roast beef to use. Again...it's a personal choice.
Smush it all together and serve with a pickle spear and an ice-cold beer. I made this on Saturday afternoon, and it was...sublime. The garlic/olive bread, the roast beef, the shaved romano, the vinegar/oil, celery seed, raisins and red onion from the slaw made an incredibly delicious combination.
I give it the Earl Seal of Approval. Dig!
- 1/2 head red cabbage - heavily shredded or thinly sliced (either way)
- 2 medium carrots - peeled and shredded
- 1 small red onion - diced
- 1 cup golden raisins
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 tsps celery seed
- 2 tbsps sugar
- salt and pepper - to taste
In a large salad bowl, mix the shredded red cabbage, carrots, onions and raisins.
Slowly add the vinegar/oil mixture and mix thoroughly. Cover and refrigerate for a few hours before you intend to serve. It makes a great side dish, or (as you can tell) a great addition to a tasty sammich.