With a remaining whole loaf of the previous day's peasant bread offering options for last Friday night's dinner, the course I chose was beef, cheddar, and Swiss sandwiches, loaded up with a super special and fully-flavored onion and yellow bell pepper topping, plus a homemade sandwich sauce.
It's easy enough, thanks to having bought a whole beef tenderloin and then individually prepped and vacuum-sealed portions for freezer storage, to sous vide a steak and then finish it on the grill for this sort of thing.
The crowning touch, of course, was to push these sandwiches into melts territory, grilled in butter in the skillet, before final assembly. Good gracious, what a culinary treat!
Softened butter was leftover, suitable for spreading onto additional slices from the peasant loaf, so that I could dust it all well with cinnamon sugar...oh, it's been so long since I had the childhood favorite of cinnamon toast. Turns out, it's a fine simple dessert when the circumstances warrant.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
No comments:
Post a Comment