6. Place sandwich halves open faced onto a baking sheet. Put under the oven broiler for about
1 minute, until the sauce is bubbly and the edges of the bread barely start to brown.
7. Remove the tray from the oven. Arrange the roast beef over both sandwich halves, then
sprinkle evenly with cheeses.
8. Broil for another minute, until the cheese melts and starts to brown. Remove from the oven.
9. Put the sandwich halves together and return to the broiler very briefly to lightly toast the top
of the sandwich. Remove from the oven and slice sandwich into 4 even slices.
10. Serve with the au jus sauce in small bowls for dipping.Toasted Submarine Sandwiches
Paninis are the latest trend in sandwich making. Americans define panini as a grilled or pressed
sandwich served warm. You don't need to buy an expensive panini press, just use your George
Forman grill. Put the sandwich inside the grill and place a heavy pot or skillet on top of it to press
and toast the sandwich. This is a much quicker method than using the oven.
Starbucks Tarragon Chicken Salad
This is a very good restaurant copycat recipe for their chicken salad with a unique dressing.INGREDIENTS | SERVES 2
¼ cup mayonnaise
1 tablespoon fresh chopped tarragon
1 teaspoon lemon juice
2 cups ½′′ cubed cooked chicken
¼ cup finely chopped dried cranberries
1 stalk finely chopped celery
1 tablespoon finely chopped red onion
1. In a small bowl, create the dressing by combining the mayonnaise, tarragon, and lemon
juice. Mix well.
2. In a medium bowl, add the chicken, cranberries, celery, and onion and lightly toss to mix.
3. Add the dressing and mix well.