Beef and Cheese!

I’ve be hankering for a beef and cheddar sandwich for a couple days, so on my last Food Lion run I swung by the deli department and picked up half a pound (.44 lbs to be precise) of thin sliced roast beef.

For my Tangy Sauce:
1/2c water
1/2c ketchup
1T Worcestershire sauce
1T agave
1T apple cider vinegar
1/2t onion powder
1/2t garlic powder
3/4t black pepper

For my cheese sauce I used a fine shredded blend of colby and jack. Dust this with a little corn starch and a splash of milk. Melt over a medium heat.

I only had sliced sourdough for my bread, a thick bun would be better. So I toasted my slices till the were dry and crisp, and it held up well.

Construction. One the bottom piece of bread, put down a pile of the bee. I heated mine up briefly in a pan so it was still a little pink. Sprinkle on the tangy sauce, pour on the cheese sauce. I put on two piece of medium cheddar to make it cheesier. Put on the top toasted bread and cover, letting it rest a bit, allowing the cheese slices to melt a bit.

What a great sandwich. Next time I’ll add caramelized onions and top everything with some angel hair slaw.