I’m going to keep this post short. I know I should be taking the opportunity on the weekend to be writing insightful and educational things…but I’ve got things to do! First thing on the list is taxes. Yes. I have yet to do my taxes and it’s now May 1st. Slap my wrist!! I’m not sure if it was all the family visits or recent surprise parties … or just plain apathy, but I have had zero motivation to park myself in front of the computer for the good part of an hour to plug in all the necessary info. Absolutely everything else seems far more interesting right now, even cleaning. Oh, and look, now I’m on here writing a little snippet regarding taxes, but not actually doing them.
So here’s a quick sandwich (bagelwich?) to make using leftover steak. We found these incredibly tasty slim bagels made by President’s Choice (disclaimer: I am not a PC employee/Rep/etc … I just live in a tiny little city with very little selection for food, so I apologize for the plethora of PC products that will no doubt be mentioned on here). When toasted they crisp up to perfection. And they are the perfect size for sandwiches: you get the tasty doughiness of a bagel, but the flavours of the goods inside don’t get lost to a dense mass. We made a horseradish cream to serve on the bagelwich, but if you don’t like horseradish you can leave it out – or even substitute with lots of pepper to create a peppery spread.
Steak & Horseradish Bagelwich
For Horseradish Cream
1 Tbsp plain yogurt (preferably Balkan/Greek style)
1 Tbsp mayonnaise
1 tsp horseradish
1/4 tsp each of salt & pepper
4 thin bagels (any flavour you like, we prefer everything bagels)
approx. 1/2 lb leftover steak, cut into thin strips
sliced red onion (however much you prefer)
4-8 slices tomato (we used beefsteak)
2 Tbsp fresh basil, sliced (omit if you don’t have fresh – do not use dried)
3-4 romaine lettuce leaves
4 slices havarti cheese
Whisk together the ingredients for the horseradish cream and set aside.
Toast the bagels to your preferred darkness. Once toasted, spread the bottoms of the bagels with 1/4 of the horseradish cream. Top with remaining ingredients, using how much or little of each as you prefer. Put on plates and serve with pickles, chips, or anything your heart desires.
Obviously these are just guidelines showing how we made our steak sandwiches – let me know how you make yours!