Written by: Roscoe |  Print this post and share it with your buddies!

God’s Perfect Meal

There’s a reason The Earle invented The Sandwich. Yeah, yeah, everyone thinks it was a matter of convenience, the guy was hungry but he needed to get going so he put some meat between two slices of bread and hit the road, could eat with one hand while he was driving (wait, they didn’t have cars back then; okay, he was riding a horse). But that’s not really what happened.

The Earle of Sandwich Had A Vision

Let’s face it, even God gets impatient on occasion, so he gives us a little nudge to get things going in the right direction. No one had invented the sandwich yet, and it was past time, what with the advent of fast food just around the corner (time is relative, to God), and the Earle was one of the more open minded guys of his time, so he got the nod, and the rest is history. Needless to say, the sandwich thing caught on, and the meat industry will be forever grateful (let’s face it, where would McDonald’s be if people just carried around two all-beef patties, cheese, lettuce, tomato and secret sauce in their hands? They’d be in the napkin business, that’s where).

The Leftovers Are Sometimes Better Than The Original Meal

Hey, meatloaf and mashed potatoes can be pretty good, but nowhere near as good as a meatloaf sandwich. Same goes for roast beef. And brisket. And that brings us to the real issue…

The Corned Beef Sandwich

Sure, some prefer pastrami. Hard to argue that. But on St. Patrick’s Day we go for the corned beef.

Slice It Thin

You’ve roasted up your corned beef in beer and broth for hours and hours, you pull it out and serve it with the potatoes and cabbage and carrots, and already you’re thinking about a sandwich. So sharpen your knife again and get that corned beef as thin as you can.

Heat It Up

30 seconds in the microwave, don’t want to dry it out (unless, of course, you’ve roasted up your corned beef specifically for sandwich making, in which case you’re ahead of the game, and can forgo the microwave).

Assemble And Toast

Good rye bread, maybe marble rye. Then your favorite mustard (just about any mustard goes good with corned beef), then some Swiss cheese. Put it in the toaster oven, open faced, for about 5 minutes, or until the cheese is melted, then pull it out and finish it with some good cole slaw. Put it all together, slice it in half, add a pickle to the plate, and you’ve achieved (simple) perfection. It’s easy when you’re…

Cookin’ With Roscoe