On Saturdays I love to have something home made, but easy for lunch. Now that the weather is getting colder this would be awesome after you shovel the driveway! It's easy enough that once assembled my husband can heat one of these sandwiches for lunch on the weekends that I work. They are best in the oven, but can be microwaved if you want to take one to work. Just make sure to take it out of the foil before nuking!
Ingredients:
6 Ciabatta rolls 2.50
3/4 lb sliced deli roast beef 5.62
1/2 onion sliced .15
1/4 cup sliced pickled banana peppers .50
6 slices provolone cheese 1.18
8 oz sun dried tomato pesto 1.98
(I found mine in the pasta aisle by the Alfredo sauce)
Directions:
Slice the Ciabatta rolls on a large cutting board. Spread 2 Tablespoons of sun dried tomato pesto on the top of each roll. On the bottom bun place 3 slices of roast beef and one slice of provolone.
Next put sliced onion and banana pepper on the sandwich.
Carefully assemble the sandwiches and wrap each one in foil.
Now it is ready to bake if you are eating them for lunch or dinner. Put the remaining sandwiches into gallon size freezer bags and freeze.
When you're getting close to the weekend, put desired number of sandwiches in the fridge to thaw. Then bake at 350 degrees for 20 minutes. If you'd like to microwave them be sure to remove foil and place sandwich on a microwave safe plate. Here is the finished sandwich. Yummy!
The sun dried tomato pesto gives this sandwich a lot of flavor. You wont need any mayo or mustard. Other toppings that freeze well are olives, jalapenos and roasted red peppers. I made six sandwiches for $11.93 or $1.99 per sandwich.
Enjoy!
Christie aka Keeza
