Slide into summer
BY Chef Andy Mueller, Galley 57 Restaurant
A great meal doesn’t always have to be a big production. Sometimes I want something tasty and satisfying without all the pomp and circumstance, the prep work and more importantly the cleanup afterward.
It’s times like these I look in the fridge and, more often than not, a sandwich ends up on my plate or simply in my hand. John Montague had the same notion when he couldn’t be bothered to stop his poker game for a meal so he requested slices of meat to be served between two slices of bread. His title was the Earl of Sandwich, and his creation was, you guessed it, the sandwich.
It can be something as simple as deli meat on two slices of bread, or as elegant as roast tenderloin with caramelized onions, wild mushrooms and bleu cheese on a French baguette. I wouldn’t turn my nose up to either one, but I enjoy creating sandwiches from what’s available in the fridge right now.
This quick recipe has very little prep time and it came to be because that’s what was available: A little rare roast beef, some baby arugula, a quick bleu cheese horseradish sauce all piled on a fresh baked biscuit. While the biscuits baked, the sauce was made, all ingredients were gathered and the whole process took less than fifteen minutes total from start to finish.
Sandwiches are an excellent way to not only utilize leftovers, but it’s an opportunity to get creative and show off the artistic side in you. Consider a sandwich like an artist looks at a blank canvas. It’s all you and your imagination. Go paint your masterpiece and be thankful they didn’t call it an Earl. Enjoy!
Roast Beef Sliders
Bake as many biscuits as you wish according to the package directions. As they bake, make the sauce:
In a small bowl add:
2 tablespoons sour cream
2 tablespoons mayo
1 tablespoon prepared horseradish
2 tablespoons crumbled bleu cheese
1 teaspoon Worcestershire sauce
generous amount of fresh cracked black pepper to taste
Stir to combine. Recipe can be doubled if you’re making sliders for a crew.
Slice biscuits in half top each half with sauce; add 2-3 ounces roast beef, top with arugula and the top half of the biscuit. Serve with your favorite side – Enjoy!