Bookish Recipes: Roast Beef Leftover Edition

Last week we shared the recipe for Ken’s famous roast beef. If you made that recipe, it’s likely that you will have some leftovers, so for the next two weeks we will be sharing some of the bookstore’s favorite things to do with the roast beef leftovers to really make them stretch.

Amy’s favorite way to eat the roast beef leftovers is in a special gluten-free sandwich. If you come into the store around noon, there is a good chance that she will be eating one of these sandwiches, lovingly made by Ken.

The first step is to get your gluten free bread out of the freezer and let it thaw, since gluten free bread is often frozen. Making this sandwich on a gluten free English muffin is optional (but not really. It’s better on an English muffin)

Then toast the bread. This is Amy’s sandwich so we will say that you run it through the toaster one and a half times. She recommends that the muffin be toasted to a golden black color.

While the bread is toasting, fix a plate of shredded roast beef with your cheese slice placed on top of it. Put this plate in the microwave just long enough to melt the cheese (about 25 seconds.)

Once the bread pops, slather it with enough butter to make what’s known as “butter soup,” which is a technical term that means that the bread is so soaked with butter that is squishes wonderfully when you bite into it.

Assemble the sandwich and cut it on the diagonal. That the sandwich is cut on the diagonal is of utmost importance. There’s a trick to cutting an English muffin diagonally, but it can be done by making sure that the corners of your cheese slice in the sandwich are diagonal when you cut the sandwich.

This sandwich pairs well with Stranger in a Strange Land by Robert A. Heinlein. Just like a roast beef sandwich, this book is like an old familiar friend.

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