I’m finally getting around to posting stuff I did a while back. First off is corned beef sammies, which I made from leftovers from St. Patrick’s Day. Better late, and all that.
First, you’ll need to have cooked corned beef already on hand. Either left from a brisket, or gotten from a deli. Get a big baguette, and sliced it. Sliced up some onions and peppers and roast them in the toaster oven. Likewise zucchini, then broccoli and carrots. All tossed with some olive oil, salt, pepper and garlic powder. Fresh garlic might work too. Feel free to substitute with whatever vegetables you prefer. These are ones I like and had on hand.
Once all the veggies are roasted, array them for easy sandwich assembly. Slice the corned beef, if you haven’t already. Add some to the baguettes, and top with veggies. I add mustard (Dijon or spicy brown), but if you don’t like that, leave it off or use something else. I can’t imagine using ketchup or mayonnaise, but if that’s your thing, go for it.
Oh, now you can eat. Try making some ahead for future lunches. Or just roast the veggies and refrigerate, then assemble the sandwiches when you want to eat them, so the bread doesn’t get too mushy. You can even make a purely veggie sandwich, or use other meats if you like. Yum!
Roasting the veggies and having them on hand gives you options. Cooking one day for the rest of the week can be really helpful. Something I learned from the Frugal Gourmet.