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( votes)Melissa Clark seasons a top loin with salt, pepper, garlic and rosemary before roasting to create the beginning of the perfect cold sandwich.
Produced by: Meghan Gourley
Read the story here: http://nyti.ms/1yoKxxJ
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Roast Beef Sandwich | Melissa Clark Recipes | The New York Times
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I’m glad this chick is back. Way better videos.
Looks amazing!!!! Definitely my kind of sandwich. 🙂
Mango pickle is also a fave of mine.
~Durban~ xox
(I know this is childish. But i had to)
“Is this going to fit into my mouth?”
Thats what she said.
Oh wait… it was what she saidxD
God, what I wouldn’t give to eat this sandwich right this very millisecond.
Thanks, Melissa.
Good one Melissa! Thanks for tips! Glad your back!
looks healthy to me…………..
PASTRAMI IS BETTER
Mango pickle sounds amazing
Oh God! Mel, you’re such a godess! I need to to this ASAP
Top Loin ??!!!! For a beef sandwich ? She’s nuts. $12+ a pound, and
that’s in Chicago. There are other cuts that are tender and definitely
cheaper. Look for USDA graded meat.