As I reassured them then, I will do the same for you now. Dear readers, one can never have too much corned beef! It tastes great in a number of applications, and one of them is alongside dijon mustard, oozing fontina cheese, and buttered, toasted rye bread in the grilled cheese sandwich of a lifetime. For a festive yet fast recipe, read on.
A couple of weeks ago, Brian Sugar, came to my desk with an incredibly giddy look on his face. He had purchased 10 pounds of turkey and 10 more of pastrami, quarts of coleslaw and Russian dressing, and countless loaves of Rye bread. He was going to make a "New Jersey Sloppy Joe." According to Mr. Sugar, in New Jersey, a sloppy joe isn't the common combination of ground beef and juicy tomato sauce, it is rather, a wet sandwich somewhere between the classic Reuben and a pastrami sandwich. Intrigued, I followed him to the conference room where a makeshift assembly line was set up. Naturally, I had to document the technique to share with you. To learn how to make Brian Sugar's New Jersey Sloppy Joe, simply start clicking!
In my opinion, the best thing about any roast — be it turkey, beef, chicken, etc. — is the leftovers. There's just something about roasted meat that makes for a perfect sandwich. Sure, you could use regular deli meat, but if you've got leftover rib roast, why not aim for perfection? With a little bit of horseradish and tasty rye bread, this deluxe sandwich will make for a perfect meal. Pair it with a glass of Pinot Noir, some salted potato chips, and call it a night! To get the recipe for the Deluxe Roast Beef Sandwich, read more