Toasted Open Roast Beef Sandwiches

Everyone's had a roast beef sandwich at one time or another, but a more interesting and delicious twist is available with just a little bit of extra work. This recipe works best with higher end ingredients, but still beats a cold roast beef sandwich any day of the week.

The ingredient list I enjoy most follows:

• Thinly sliced fresh rosemary sourdough bread
• Thickly sliced roast beef from the butcher or deli
• Sliced mushrooms
• Sliced onions
• Goat cheese
• Coarsely ground pepper
  

Brown the onions and mushroom sliced mushrooms in a pan using as little as oil as possible. While the veggies are browning, layout the bread with the roast beef layered on top on a baking sheet and turn the oven's broiler on. Once the onions and mushrooms have browned place them atop the beef followed by the goat cheese and coarsely ground pepper. Place the baking sheet in the oven for 5 to 10 minutes or until the cheese has browned and the sandwich is warm throughout.

Remove from the oven and enjoy while warm! You can eat this tasty sandwich with your hands or with a knife and fork. If the sandwich is too dry for you, consider mixing some mayonnaise with a dab or horseradish sauce. Add this mixture conservatively to the sandwich.

Enjoy!