With just enough of the homemade sandwich bread remaining, the Tuesday evening meal put the final slices to fantastic use as part of wonderful beef and cheddar melts. I pulled prepped filet mignons from the freezer and dropped them into a sous vide set-up before teaching an afternoon virtual session on equity and access to learning, and then sautéed sweet onions once I got back into the kitchen. Thick cheddar slices, rich and creamy butter for the griddling, lots of homemade melts sauce on top: I do believe I could have eaten another whole sandwich if there'd been another whole sandwich available to eat.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
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