roast beef, take 2

​The roast left from supper the other evening was thinly sliced awaiting a reincarnation in another meal. As I was watching my granddaughter for a bit today, I thought I would make paninis with the leftovers. 

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​Although my daughter had picked up a loaf of French bread for me, I thought a sliced boule would be better. So after returning back to the shore this afternoon, I popped into Whole Foods and got a boule of their sour dough bread for $5.00. I wanted to put a spread of some kind on the bread before cooking it, so I purchased a jar of onion chutney, Sweet Wino Onion (on sale for $5 for 10.5 oz), made by The Jam Stand from Brooklyn, NY. On top of the thinly sliced roast beef I shredded some Cabot cheddar cheese. A little drizzle of EVOO on the outside, then off to the panini press.
 
To go along with the sandwich, why not some soup? Whole Foods has a great selection of soups from lobster bisque to mushroom barley soup and even turkey chili lime tequila with beans. However, for this evening I picked up a container of their shrimp and corn bisque for $8.99 for 23.5 oz. It was two generous portions for my husband and me and it was very good. The soup had lots of shrimp and a nice creamy taste.
 
The paninis came out great. The chutney was a nice contrast to the roast beef and mild cheddar taste. The soup and sandwich was a nice change of pace and made for a quick meal. Although I made a little more than half of the roast beef that the recipe called for, the leftover meat came in handy for a quick weeknight meal. With the leftovers, I was able to turn it into another quick meal.