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While we do celebrate Easter we don’t go all out for it. My Mom does fix Ham but since not all of us are big ham eaters, we fix other things also. The day is pretty laid back and easy going. The girls open their baskets in the morning, my Dad normally goes to church, and then the rest of the day we just chill together as a family. I had a lot of ideas this year for Easter dinner and what I wanted to add to the table. The girls however kind of squished my plans by requesting my roast beef sandwiches. First let me say these are no ordinary roast beef sandwiches, they do take a little bit to prepare but the taste is out of this world.
For these sandwiches you need bread and I am not talking about any bread, I am talking about fresh from the oven artisan bread. So of course I headed over to the best bakery in town, Walmart, to find just the right bread. I found just what I was looking for with Ecce Panis gourmet artisan bread. I will admit I was a little disappointed at the selection my particular Walmart had but I found exactly what I was looking for when I located the French Demi baguettes.
Of course I would need other ingredients for my sandwiches. So I also purchased Sara Lee Roast Beef from the deli, some swiss cheese, and EVOO. I already had the mushrooms and onions at home because they are staples in this house. You can view my full shopping trip here.
The Roast Beef Sandwich has this amazing mushroom and onion topping that rounds out the whole flavor. The reason I wanted the Ecce Panis bread was because it was bake at home which meant I could toast my sandwich without worrying about burning the bread while I was trying to get the cheese melted and the topping piping hot and bubbly. It looks completely mouthwatering when it is like that.
I am serving this at Easter dinner with a side of Smoked Applewood Kettle Chips ( you can see them in my Google+ Album). Ecce Panis Gourmet Artisan Breads comes in a variety and you are sure to find a favorite for your Easter dinner. I also purchased the Dinner Rolls and Ciabata Bread for dinner this Sunday. Having gourmet bread from the oven to the table can be easy and done in as little as 8 to 10 minutes.
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Ingredients
- 1 large onion chopped
- 1-4oz can of mushrooms
- 2 bullion cubes- beef
- 1 cup whipping cream
- 2 tbsp. cornstarch
- 1/2 pound roast beef
- 4 slices swiss cheese, halved
- 1 Ecce Panis French baguette cut open
Instructions
- Preheat oven to 375 degrees
- In a medium saucepan heat 2 tbsp of EVOO (extra virgin olive oil)
- When oil is hot add mushrooms and onions. Cook 10 to 15 minutes or until onions are carmelized and mushrooms are golden brown.
- While they are cooking heat 2 cups of water in the microwave for about 2 minutes. Add bullion cubes and let dissolve completely. Reserve 1 cup of your broth.
- Once your onions and mushrooms are nice and brown add 1 cup broth and whipping cream. Using a sifter ( this prevents clumping) add in cornstarch.
- Cook for about 10 minutes over medium heat. For the first five minutes stir occasionally. When it starts to boil stir constantly and let boil 5 minutes or until it is nice and thick. You want the liquid cooked down as much as possible. This is the sauce for your sandwich.
- Cut your bread length wise. Brush the bread top and bottom with olive oil and place face down on baking sheet lined with aluminum foil.
- Layer bread in the following order- Roast Beef- Mushroom and Onion Sauce-Cheese.
- Bake 8 to 10 minutes or until cheese is melted and bubbly. Remove from oven and let sit for 5 to 10 minutes. Cut into individual servings and serve with the reserved broth for dipping.
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That does look amazing! The whipping cream is an interesting ingredient!
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I’m very interested in trying this recipe out. I think my husband would really enjoy it!
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my hubby would love this. this looks great!
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Oh gosh these look yummy! I have to try them soon!
I appreciate the recipe for the most amazing roastbeef sandwich. I actually believe I could make these, maybe not for Easter, but definitely during the Holiday. They look delicious.
That looks so good! I bet the bread you use does make a difference with how good it turns out!
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