Roasted Beef and Vegetable Sandwich
(Serves 1 hearty meal)
Sometimes something as simple as a sandwich can offer the most succulent sustenance.
Okay, so I’ve been enjoying a little more life lately and find myself lost to hours upon hours of wedding searching—seriously losing track of time and reality. As a result, I have been regrettably amiss in my kitchen experiments. However, in the midst of my fantasyland of white, I have discovered some absolute gems as far as quick fixes. This is by far one of the most scrumptious.
2 tablespoons olive oil, divided
1 small zucchini, sliced thinly lengthwise
Salt and freshly ground pepper
¼ cup sliced yellow onion
½ teaspoon balsamic vinegar
2 tablespoons mayonnaise
1 tablespoon horseradish
2 slices good bread (I love large loafs with thick crunchy crusts—this was a basic country bread but sourdough is exceptional as well)
3 slices roast beef (the redder the better)
2 slices pepper jack cheese
½ roasted red pepper
Preheat oven to 350. In a large sauté pan, add 1 tablespoon of olive oil and bring to medium-high heat. Add in thinly sliced zucchini and season with salt and pepper. Cook about 2-3 minutes per side until browned and tender. Remove from heat. Add remaining olive oil to pan and toss in sliced onion. Add balsamic vinegar and stir. Cook on medium till onions begin to caramelize (about 3-4 minutes). Remove from heat.
Next, in a small bowl combine mayonnaise and horseradish. Stir till thoroughly mixed. Then begin assembling sandwich on a baking sheet. Start by spreading bread with horseradish mayo and then top with roast beef and pepper jack cheese. Toast in oven until cheese is melted (about 4-6 minutes). You could also grill in a panini machine, should you so desire. Once cheese has melted, top sandwich with roasted red pepper, zucchini, and onions. Eat while still toasty warm. Enjoy- and oh you will!