Perfect roast beef sandwich

I've had such a craving lately for roast beef sandwiches. This is my idea of the perfect combination of flavors for a roast beef sandwich.

Perfect Roast Beef Sandwich
2 half-inch slices toasted sourdough pugliese bread
2 Tbsp dijon-horseradish sauce (see below)
3-4 slices thin, rare roast beef
1 thin slice sharp cheddar cheese
1 leaf butter lettuce

Spread the both slices of toasted bread with the mustard sauce, then top with the meat, cheese and lettuce. Enjoy!

Dijon-Horseradish Sauce
2 Tbsp lowfat sour cream
2 Tbsp dijon mustard
2 tsp prepared horseradish
salt & pepper

Mix the first three ingredients together in a small bowl, and add salt & pepper to taste. Makes enough for 2-3 sandwiches.

Curry Chicken Salad

A little bit of a twist on the traditional chicken salad sandwich. Yummy, easy, and best of all, it doesn't require turning on the stove or oven (as long as you've already got a cooked chicken breast, that is).

Curry Chicken Salad
1 cooked boneless, skinless chicken breast, meat shredded (you can use a rotisserie one from the store if you don't have any chicken leftovers and just can't bear to turn on the oven and roast your own)
1/4 c chopped red onion
1/4 c chopped celery
1/8 c chopped roasted, salted cashews (maybe 10 whole cashews, chopped)
1/4 - 1/2 c mayonnaise (enough to moisten everything and bind it together)
1-2 tsp curry powder (depending on how curry-ish you want it; I used about 2 tsp)
salt & pepper to taste

Mix all the ingredients together in a bowl. Makes enough for two or three big sandwiches. I used yummy seven-grain bread to boost the nutritional value. You can also throw some lettuce and sliced tomatoes on there if you like. Or just serve it with the lettuce and tomato on a plate to cut the carbs (which I would never, ever do, because I live for carbs).

Croque Monsieur

Lunch 4/14/2007
Originally uploaded by jperkins98.

Croque monsieur: French for super-freaking-awesome ham and cheese sandwich!

Croque Monsieur

4 slices white sandwich bread
Dijon mustard (I used whole grain)
6 deli slices ham
2 Tbsp butter
2 Tbsp flour
2 cup milk
1 c shredded Gruyere (or thereabouts)
Salt & pepper
Freshly grated nutmeg (or jarred, in a pinch)

Preheat broiler.

Toast the bread lightly, and cut off the crusts. Thinly spread mustard on the bread, then top two slices of bread with three slices of ham each. Place open-faced sandwiches on cookie sheet (you might want to line cookie sheet with foil or something for easier clean-up). Top the sandwiches with some of the grated cheese (about a quarter cup total), then the other slices of bread.

In a saucepan, melt butter over medium heat. Add the flour, mix well, and let the flour cook for a minute or two. Add the milk, stirring constantly, and cook until the sauce is thickened slightly (it should coat the back of the spoon). Season with salt & pepper and a sprinkling of nutmeg. Add about half a cup of the grated cheese, stirring until completely melted. Pour some sauce over the sandwiches and top with the very last quarter-cup of the grated cheese. Pop it under the broiler until bubbly and golden brown. Or, if you're impatient like me, just wait until the cheese is melted, then pull it out and scarf.

Note: You may have too much cheese sauce. I always do. Just dip another piece of bread in the sauce and snack on it while you wait for the sandwiches to finish in the oven. ;-)