A darling neighbor of ours brought some delicious freshly baked Challah bread for us. I nearly made a back flip. Have I mentioned bread is my weakness?
Well yes it is, but I've been real good about it. The last time I had Challad bread was three years ago.
So I received this wonderful gift with open arms. I thought soup & sandwich would be in order for tonight's meal.
This is what I created.
1 6 inch challah bread
2 slices of low sodium Lorraine cheese
4 thinly sliced deli roast beef
Horseradish or mayonnaise
1 16 oz can purée tomato
1/2 cup of chopped button mushroom
1/8 tsp of dry oregano leaves
1/2 tsp of olive oil
Salt & pepper to taste
In a medium pan add the oil and mushrooms. Stir gently and let mushroom sweat for about a minute.
Now add the tomato purée, oregano and salt and pepper. Let simmer for another 5 minutes.
Cut open your challah bread and toast it in the oven or on the stove. Then set aside.
Dress the inside of your challah bread with a little horseradish or mayo. Layer the roast beef and cheese.
Transfer it back into the pre-heated oven so the cheese can melt. Then remove.
Now add the banana peppers.
Plate the sandwich, soup and serve.