I’m having the kind of
day week where I just want to quit my 9-to-5 job. I’d like to chuck this whole cubicle confined existence for a life of cooking and photography and photography business-ing. Sadly things like bills and paying for food stand between me and the door. It’s days like this that make me wonder how low I could take our grocery bill. Clearly a college-esque diet of Ramen would be really cost effective… albeit boring… and nutritionally lacking.
A hot sandwich diet, however, may be worth considering. It would allow for a lot of variety and certainly better nutrition than packets of deep fried Chinese noodles. I’m thinking Grilled Cheese Monday is something I could really get behind. It’s too bad that I’m envisioning artisan sharp cheddar cheese instead of plastic wrapped yellow cheese-like squares and that Hubster and I have an affinity for Boar’s Head meat. (Have you had it? It’s AHmazing!! Totally worth every penny… and you’ll need several.)
I guess I’m keeping the day job… for now.
Beef and Cheddar with a Kick
¼ cup cilantro
3 oz. sharp cheddar cheese
2 hoagie rolls
½ to ¾ lb of roast beef
Preheat broiler. Thinly slice jalapeno and chop cilantro. Shred cheese. Heat roast beef in the microwave for 30 seconds to take the chill off. Top hoagie rolls with beef, cilantro, cheddar and jalapeno.
Serve with: baby carrots if you’re feeling lazy, a salad or soup if you’re not.
Notes: Why do bread products come in packages of 6? There’s hardly a week when the two of us can put down 6 rolls. This is a great, quick recipe to toss on your menu when you’re buying hoagie rolls for a different meal. Cheddar cheese, jalapeno and cilantro are basically constant fridge items in our house. So this recipe also helps use some of those perishable staples.