Saturday, August 11, 2012

Saturday Lunch

Open-Faced Roast Beef Sandwich with Giardiniara

For this bad boy, I heated up some olive oil in a small pan, and when hot, laid down half a ciabatta in it and grilled until it looked good and crisp.  Took it out, threw some roast beef in the pan, tossed it a bit then topped it with Swiss cheese and covered to melt it.  Put that together with some of Chicago's top contribution to this world and some parmigiana and was good to go.

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