I’m here interrupting our previous radio silence for an important message. And an apology. I can’t believe I’ve never posted the best sandwich ever on here before! And for this, I am immensely sorry. But, lucky for you, the instructions on making the best sandwich ever will follow shortly. (That’s the important message…in case you were still waiting for that.)
Yet again, it’s another recipe from an awesome lady I know. The same lady I referenced here. And here. I may have intruded into their lives a little much now that I think back on it…
It’s super easy, doesn’t take much in the ingredients department, and WILL BLOW. YOUR. MIND. I’d eat it every day if I didn’t care about little things like a well rounded diet and variety. But it does have one hang up. This “recipe” is not a recipe. (That’s why I said “instructions” in the first paragraph.) There are no measurements. Nothing is timed. If you can’t handle that kind of pressure, click away now. For those of you bold enough to accept the challenge, come forth and feast! (Oh dear…here I go…)
Bell Peppers of any color
Onion of any variety but I like yellow and white best
Roast Beef lunch meat
Bread (hoagie rolls, french bread...whatever. Probably not as good on sandwich bread though.)
Slice up bell pepper and onion, about equal amounts. I've found that slicing as apposed to dicing helps them stay in the sandwich better later on. The amount you need will depend on how many sandwiches you want and how filled you want them. I usually do a ratio of 1 pepper to 1/2 onion. For 4 people, I'd probably do 2 large peppers and 1 large onion. Ish... Keep in mind that they will cook down a lot.
Saute (honestly I don't even know what that word means!) the peppers and onions in butter until soft.
Slice the roast beef into smaller pieces and add into the peppers and onions. I have varied this amount a TON and it's always good. Again, a guestimate would be 1/3 pound for 4 people.
Pour teriyaki sauce into pan until it LIGHTLY covers the bottom. Continue cooking until the sauce is absorbed or evaporated or whatever it takes to not run anymore.
While all that is cooking, you can slice your rolls (or bread) and butter the inside. I only do one side. Sierra did both. Either is good. Place on a baking rack and turn your oven on broil.
Also slice your Swiss cheese unless you're fancy enough to buy pre-sliced, then don't.
Once everything is done cooking, load up your rolls with the veggies/beef mix and top with cheese. Keep them open faced and broil them for a few minutes to toast the bun and melt the cheese.
Close 'em up, say "Grace", and dig in. Then, come back here to thank me.
Please let me know if you have any questions…although with an admission like “I don’t even know what “saute” means,” you might want to ask someone else! But I’ll help if I can. Because these really are SO good and I want you all to love them.
I’ve never fed them to anyone who didn’t die a little from the sheer joy of eating them. And I’ve fed them to a lot of people. Yup, a sandwich that’s good enough to feed to company. For real.
I promised I would only post things that were really important and would actually help improve your lives. This – the best sandwich ever – is what I came back for. So take me seriously here!