I know in my house there is usually some leftover beef from a pot roast or some meat from short ribs, but not a lot side dishes like veggies or potatoes left. So, it’s sandwich making time to me! The richness of fattier braised beef makes me want to pair it with something that cuts the richness of it. I know a lot of people essentially make grilled cheeses out of leftover pot roast, but I find that to be way to rich and seriously, talk about even more fat and calories. There is only so much working out I can do! I always think that onions go well with beef, not caramelized, but something that cuts through fat like pickled red onions. This sandwich evolved with a bit of thinking, but is totally worth it!
Roast Beef Sandwich
- 3 ounces braised beef
- 1 ounce pickled red onions
- 1 ounce Gruyere cheese
- handful of arugula
- 5 inch French baguette
- 1 tablespoon short cut, low fat garlic aioli - plain mayo will work too
- Pretty simple: bring some water, sugar and red wine vinegar to a boil. Let cool and then add in thinly sliced red onions and let sit for at least 3 hours.
- Take a couple tablespoons of low fat mayo and add in 1 garlic clove that has been turned into a paste and a dash of lemon juice
- Slice the baguette in half and spread with your aioli mixture and assemble the rest of the sandwich.