Aside from the alliteration, this is an amazing sandwich. I have a toasty seeded ciabatta roll with a thick slab of rare roast beef and just a little "slap and tickle" with the "fondue" to wake up your tastebuds. You can cut it into fourths for a substantial mini-slider/appetizer.
People love the "fondue" on this so much that I don't add mayo. I do add a fresh tomato when in season, or a campari tomato at other times...
Don't worry about this being a "dangerous" sandwich as our friends in the UK call it...the fondue is thick, not runny and stays on the sandwich, not sliding down the front of your jumper! —lorigoldsby
Rare Roast beef,
seeded ciabatta roll
fresh tomato (campari if out of season)
fontina cheese, small cubes
smoky cheddar/swiss cheese blend, small cubes
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.