Sandwich Suggestions

A large cut of meat for dinner means fantastic sandwiches for lunch the next day.

Roast beef or veal bruschetta
Rub thick slices of toasted baguette with garlic; top with thinly sliced meat and a mixture of diced tomato, black olives and red onion.

Roast beef or veal subs
Spread the cut sides of a soft French roll with mayonnaise, Dijon mustard and prepared horseradish; top with sliced meat, thinly sliced red onion, pickles and roasted red peppers.

Philly roast-pork sandwiches
Heat sliced meat in pan drippings mixed with stock; pile on a chewy roll with provolone, cooked broccoli rabe and sliced cherry peppers.

Braised brisket French dips
Rewarm slices of brisket in the sauce with a lot of the cooked onions. Dip the cut sides of a sliced sourdough roll in the sauce. Top with the warm brisket, onions and peperoncini. Guaranteed to stain your shirt.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.


Sponsored Stories

powered by ZergNet

Advertisement
Advertisement
Advertisement