The "Everything" Open Melt Roast Beef Sando

I’ve been making these open melt sandwiches for Michael as we continue to work from home and they sure are perfect for a winter in Tahoe. I mix up the flavors, but this one is Michael’s favorite. That blend of… well, everything-ness… is quite yummy!

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The "Everything" Open Melt Roast Beef Sando

Prep time: 12 MinCook time: 10 MinTotal time: 22 Min

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Ingredients

• Sliced Sour Dough
• Garlic Herb Spreadable Cheese (I used President Rondele from Safeway)
• 1/4 to 1/3 lb. deli fresh roast beef
• Thinly sliced white or yellow onion — enough to layer over the sandwich
• half ripe avocado, sliced
• 3 slices crispy bacon, halved
• 4 slices of sharp cheddar cheese
• Drizzle of olive oil

Instructions

1. Start by cooking your bacon to desired cripiness and setting it aside on paper towels to drain.
2. Spread bottom layer of sliced sour dough with Garlic & Herb Cheese Spread
3. Layer fresh deli roast beef, then…
4. Layer thinly sliced onion over the beef, and then…
5. Layer the onions with avocado slices…
6. Top with crispy bacon, and…
7. Finally, layer slices of sharp cheddar cheese!
8. Drizzle a little olive oil over the slice of bread that will top the sandwich. Place both in the oven on a baking tray on the low setting of “broil” for about 3-4 minutes (or just “broil” and watch closely if your oven doesn’t have a “low” and “high” setting).
9. Alternatively, you can keep the sandwich open faced and eat with a knife and fork.

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