And you thought garlic bread was only for Italian dishes. Leftover beef from a chuck or eye round roast, if marinated right (that’s for another blog), can be a flavorful and interesting sandwich. Make your own garlic bread – I’ll show you – and serve it hot with the beef slices, a little gravy, close her up and your ready for a priceless eating adventure. Cucumber and red cabbage slices drizzled with oil and balsamic vinegar make a great side complement. If you’re taking it for lunch, pack the items separately so you won’t have a soggy sandwich come lunch time. Friends coming over for an afternoon snack, serve it up on a nice platter and have some extra gravy to the side for those who prefer a juicier sandwich. I just love this with a glass of lemonade mixed with cranapple juice and crushed ice. Here we go:

Garlic Bread – 4-6 servings

3 garlic cloves pounded/crushed

2 tspn butter

3 tspn parsley

2 tblspns tiny diced red pepper

2 tblspns olive oil

grated cheese (an option)

buy a fresh crusty loaf from your favorite Italian Bakery

mix the butter, cloves, oil, pepper and garlic in a small bowl

use half of the loaf/slice thin to medium-size pieces

spread the mixture on one side and place under the broiler for 3-4 minutes (watch it carefully)

remove from broiler, sprinkle lightly with grated cheese and place under broiler for just 30 seconds

slice leftover beef into thin pieces and heat to warm temperature with gravy

spoon lightly onto bread with garlic side facing the plate, add small amount of gravy

Cuke & Cabbage Salad

slice baby cucumbers

grate red cabbage

top the salad with olive oil and balsamic vinegar