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.
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