Open-Faced Roast Beef Asiago Sandwiches

Ingredients:

Fresh cheese bread
well-done roast beef
Dijon mustard and of course
more cheese. We selected to use Asiago, however you can also use Provolone, Cheddar or Swiss depending on your taste and budget.

Step 1:

If you have a toaster oven, you can just ready the bread with the steps given below and pop the slices in easy-peasy but we didn't have one to use, so we readied a handy Silpat and flat baking pan instead.

Step 2:

Then, the oven was pre-heated to its lowest setting, about 150f.

Step 3:

The bread was then sliced with a serrated blade (hint: if you don't have a proper bread knife, you can use a steak knife) and arranged on the Silpat for construction.

Mustard was applied, although not too liberally as it doesn't melt during cooking like butter would. Too much mustard makes for a soggy sandwich, you see.

Step 4:

The meat was arranged neatly on the bread to allow for a maximum protein per carbohydrate ratio. 2 slices did it, I believe, as the meat was not thinly sliced or shaved.

We used pre-sliced Asiago and applied it to the sandwiches like so, however it should be mentioned that the waxed paper squares separating each slice should be removed unless you enjoy extra cellulose with your meals.

Step 5:

Time to load these yummies into the oven! Be sure to move your racks so that they sit as high as possible under the top element for optimal cheese bubbling action!

Eat your heart out, Quiznos.

Step 6:

To counter the artery-clogging and food guilt effects of our awesome sandwich, I decided to add a salad to make things seem easier. Simplicity was purchased with a bag of spring mix and some snow peas, bean sprouts and Roma tomatoes.

No salad's a proper salad without the right dressing. Forget Kraft's products though. Who needs chemical stabilizers when there's mustard to keep everything in check? You'll need a jar to mix everything in, but if you don't have one, you can use a cereal bowl, however you won't be able to save anything that's not used in the fridge without covering it and taking up a lot of space.

Step 7:

Your first step is to add mustard to your vessel. A tablespoon was what was used here but depending on how things taste, you may want to add more if things are too oily or vinegary for you.

Step 8:

Olive oil is the next ingredient. About 50ml was added to our vessel, but again it all depends on the size of bottle or bowl you're using to dictate the amount you'll use.

Step 9:

Balsamic vinegar is next...

Step 10:

...then red wine.

Step 11:

and apple cider vinegars.

Step 12:

Seasonings included black pepper, oregano, and paprika. Not pictured here are salt, pepper, more mustard for increased stabilization and a bit of basil.

Step 13:

Do not forget the garlic! Crushed and sliced garlic were added here, but if you're a slacker, plain powder works as well.

Step 14:

Slice the garlic up.

Step 15:

And to give it all some zing, add lemon and lime juice.

Now shake it all up, and put it aside. We've got some sandwiches to harvest.

Step 16:

Take em out of the oven.

Step 17:

Plating this mess of a lunch was worth the time and effort.