A beastly week in the day job culminated in me needing to work this Sunday. Less than impressed, I coaxed myself out of bed at insane-o’clock-in-the-morning with the promise of something über delicious for brunch. By the time I was heading home again, at well past midday, I was also vowing that brunch would be spectacularly quick and easy to make.A quick whizz through the local supermarket yielded some freshly baked ciabatta style rolls and a bottle of my (current) favourite cider, but still no real plan.
After a rummage through the fridge at home we finally decided to make hot roast beef sandwiches. It turned out to be an extremely good and satisfying choice 🙂
I feel it’s a bit of a stretch, calling this a ‘recipe’ – after all, it’s a sandwich! Perhaps calling it a ‘how to’ would be more appropriate…?!
1 ciabatta roll per person
4 slices roast beef per person
1 small onion, sliced, per person
Small knob of butter
Splash of olive oil
Music – an essential ingredient to all Sunday brunch recipes.
Of course, your choice of music is entirely your own – as long as you enjoy it, it will work well with the recipe.
Heat the oil and butter, add sliced onions and sauté. When they begin to soften, but are not quite cooked, lay the slices of roast beef over the top to heat. Turn the roast beef frequently to prevent the upper side from drying out.
Cut rolls in half, lightly toast then spread one side lavishly with mustard. I’m currently in the throes of a love affair with this horseradish mustard, which is utterly perfect with beef, but wholegrain or English are just as good
Pile cooked onions onto the rolls and add folded slices of beef (make sure beef is piping hot). Top with slices of Stilton and pop under a hot grill for a few minutes to melt. Slap on the top half of the roll and consume enthusiastically.
You may notice that I accidentally made Barn’s sandwich upside down – this appears to have had no adverse effect on the flavour 😉Melon slices afterwards…because it’s always nice to have something sweet, don’t you think?