On a nice fresh crusty roll (or a portion of a French stick): - Cream cheese (or mayonnaise, or both) - Hot or wholegrain mustard (depends on my mood) - My mothers home made tomato relish or cauliflower pickle (could be hard to find in the US :-) - Roast beef - Beetroot (A very Australian addition. I prefer my Mum's homemade stuff to the tinned variety.) - Fresh tomato (and/or sun dried if it's in) - Grated carrot - Shredded lettuce - A good matured/semi-matured cheddar cheese - A few slices of dill pickle
That's my full on roast beef sandwich. If the meat is really nicely flavoured sometimes I'll just have it with mayo, cheese & fresh bread. Cheers, Dave On 4/25/07, Shel Belinkoff <[EMAIL PROTECTED]> wrote: > OK gang, this may be one of the strangest questions asked on the PDML in > quite a while, and might give the list a few chuckles. Apart from one > sandwich in 1957, I've never had a roast beef sandwich. I've eaten a wide > variety of food in many different countries, but never a roast beef > sandwich. Yesterday I was gifted with a half pound of very nice looking > roast beef, nicely sliced, and ready to go between two slices of bread. > However, I haven't a clue about a dressing. I recall that roast beef goes > well with horseradish, maybe mustard, but beyond that I haven't a clue. > What dressings and accompaniments might you suggest for a nice, tasty roast > beef sandwich. > > Thanks for any and all ideas, > > > > Shel > > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
