Simple Yet Delicious!

This week I hit upon yet another five-star meal. I call this recipe "Grilled Roast Beef and Swiss Sandwiches." My husband and I fell in love with these sandwiches. The secret is in the green chilis added to the sandwich spread, which is a mix of mayonnaise and Dijon or deli style mustard. They're just delectable! Even though it's just sandwiches, I'd definitely serve them to company because they're so delicious. And a perfect accompaniment is "Crispy Potato Wedges," a recipe my neighbor gave me. The wedges are similar to steak fries, but they're baked in the oven instead of fried, so they're low in fat. They're tasty enough for a four-star rating from us. You really must try this one. It rivals any sandwich and fries you might get in a restaurant. The sandwiches are simply superb!

Have a good week and good eating!
Allison

Grilled Roast Beef and Swiss

Makes 6 sandwiches

Ingredients:
2 heaping tablespoons mayonnaise
1 Tbsp. deli style mustard
1 can (4 oz.) chopped green chilies, drained
12 slices bread (I use white, though rye could be substituted.)
6 slices Swiss cheese
12 thin slices cooked roast beef
Butter or margarine, softened

Preparation:
Combine mayonnaise, mustard and green chilies in a small bowl. Spread each slice of bread with a little of the sandwich spread. Top half of the bread with two slices roast beef and one slice of cheese. Cover with remaining slices of bread. Butter outsides of bread. Grill sandwiches in a large skillet over medium heat until both sides are golden brown and cheese is melted.

Crispy Potato Wedges

4 servings

Ingredients:
4 medium potatoes, cut into wedges
1 Tbsp. canola oil
¼ tsp. pepper
1/8 tsp. salt
1/8 tsp. garlic powder, optional

Preparation:
Place potatoes in a large bowl and add cold water to cover. Let stand for 15 minutes. Preheat oven to 425°F. Spray a nonstick baking sheet with cooking spray. Drain potatoes in a colander. Spread out on a double layer of paper towels, then cover with a second layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, salt, pepper, and garlic (if used). Toss gently to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake for 20 minutes. Using a spatula, turn potatoes. Bake another 20 minutes or until golden.

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