Last night’s steak was calling to me at work today.  I knew it was going to be dinner tonight, but I just wasn’t sure what form it was going to take… I finally decided sandwiches.  And then I had to decide hot or cold?  Use the panini press?  What kind of bread?  Rolls?  Dinner sandwiches have to be more substantial than lunch sandwiches.  It’s dinner.  It’s a rule.

So I decided cold sandwiches, with some cooked ingredients.

Tomato and Leek Focaccia was the bread of choice.  Spread with a mixture of mayonnaise, sour cream, worcestershire, tabasco, and horseradish.  I then sauteed onion, bell pepper, and mushrooms and piled them atop the pile of thin-sliced beef. Slices of provolone cheese went atop it, and the top of the focaccia finished it off.

And remember all those potatoes?!?  Thick slices on the mandoline, and then drizzled in olive oil and garlic, paprika, salt, and pepper.  Into the oven at 425° for about 15 minutes.

Leftovers are my friend.

(And there’s still cake!!!)