Homemade roast beef makes for a killer sando!
A couple of days ago I made this lovely sandwich. I had a leftover shell roast, which I’d cooked to about medium rare. I sliced some of this beef very thinly and then piled it high on a toasted onion roll (slathered with horseradish mayo, seedy dijon mustard, and a dab of Irish butter) with meunster cheese, tomato, shaved fennel, and arugula.
Drank a lovely IPA to wash it down!
