I HAVE BEEN SO LAZY ever since the end of all the holidays followed by my birthday too and taking down all the Christmas decorations (boo hoo) and this cold weather and those grey skies . . . It’s a miracle that I even have the energy to type all of this up !
I just want to take it easy and eat “leftovers” or dream that there are still leftovers to be eaten for every meal of every day !
“Winter and/or holiday meals and/or birthday celebrations” are also known as “leftovers heaven” and I wish I had ROAST BEAST LEFTOVERS all year long . . . but more will come because making oven-baked and roasted meat dishes in January and February is the best and most practical thing to do.
This is one of those recipes that implies that you already have a fridge full of leftovers and half-finished jars & sauces and just in case you don’t have leftovers from a roast beef, lamb, pork and/or veal meal, I also tell you further down in the instructions how to easily make a simple and quick roast beast version.
And for the rest ? Well, most of the recipes are already on the blog so just click-click away : country bread (see recipe here) or sourdough bread (see recipe here) and sautéed & simmered vegetables (see recipe here) and the sauerkraut (see recipe here) and for the rest of the condiments like the herby mayonnaise are just home-made or store-bought versions as are the mini pickled vegetables, always eagerly waiting in the refrigerator to be used as part of a bigger production or preparation.
And if you don’t have any leftover roast meat or time to prepare some cooked vegetables and the bakery is closed and the supermarket doesn’t sell any condiments ? Well, then you could just sit at your door and starve while you wait/hope/pray for a food-truck to swing by your place soon !
While preparing this huge sandwich, just make sure that the sandwich isn’t bigger and larger than the mouth that is intended to devour it . . . :)
