The Best Beef Sandwich

Local salt for a finishing touch

Photo ©Anne-Marie Minhall

It has now become a tradition to make this joyful beefy beast together with a couple of friends.

After a roast sirloin of beef, the cold spoils are to be enjoyed the following day.

Made to order.

A list. Always a list.

Robert & I discuss this delight on the January podcast: https://minhallandjones.com/blog/2022/1/24/the-minhall-and-jones-podcast-episode-17

There is much to choose from .. but it always starts with Sourdough & the still succulent beef which is at room temperature,

Ready?

Bread as it is or toasted

Butter or Spread

Cold Gravy (from the previous evening)

Mayo

English Mustard

Coleslaw (option to have it on the side)

Cucumber (ditto)

Tomato (ditto)

Celery (de-stringed & cubed, ahem, this was one of my choices & proved to be controversial)

Caramelised Onion

Red Onion

Green Leaves

Seasoning

Served up with spuds & plenty more of lovely salt.

Here were my choices:

Sourdough as it is

Butter (thickly spread)

English Mustard

Coleslaw (in the sandwich)

Celery (ditto)

Red Onion

Seasoning

I only managed to eat half. The rest of the sarnie was taken as hand baggage for the journey home. It made for a nice supper once back where the coleslaw was now on the side .. Spring Onions had also joined the plate.

It was a good welcome home meal from Edinburgh as the rain had returned south.

Gloomy January Day

Photo ©Anne-Marie Minhall

AMM