Last night for dinner, Mare & I made some delicious roast beef sandwiches. Bolillos were used for the bread. The roast beef was Morton’s of Omaha sliced roast beef, and the cheese was BelGioioso mild provolone sliced cheese aged 60 days for flavor & aroma. We sautéed half of a white onion and some sliced white mushrooms seasoned with a little kosher salt and fresh ground black pepper.
The oven was preheated to 400°F. The bolillos were sliced in half lengthwise. The sliced provolone was cut in half and each sandwich had two whole slices each. One slice was placed on the bread with one slice of roast beef on each slice of bread. The sautéed onions and mushrooms were placed on top of the roast beef then the other slice of provolone was placed on top of that. The sandwiches were toasted for about five minutes on an AirBake baking sheet lined with aluminum foil. Mmm!