Italian Traveler Roast Beef Sandwich

hese tasty and fortifying make-ahead sandwiches are robust, flavorful and part of our families’ travel menu. You can make them for picnics, as a late-night, no-fuss dinner and for informal entertaining, too. This hearty sandwich travels very well when wrapped tightly and is stowed in a handy cooler. Riding down the highway will only enhance the flavors; you’ll soon add this to your sandwich repertoire. You’ll need about 15 minutes for some prep-work before assembling your sandwiches.

To make Italian Mix:

Into a quart size locking plastic storage bag add 2 tablespoons each of dry basil, dry oregano, dry marjoram and dry thyme. Next, add 1 ½ Teaspoons of garlic powder, 1 teaspoon of ground black pepper and 1teaspoon of salt. Seal the bag and crush the ingredients until well mixed. I prepackage 1-ounce containers or 1-ounce foil envelopes. Use as a sandwich sprinkle, on sauteed veggies, and when 1 ounce is mixed with ¾ cup EVOO and ¼ Cup vinegar (I like balsamic), a marinade and/or salad dressing is at your fingertips.

Ingredients (makes four sandwiches)

one baguette or four rolls
Italian mix
Olive oil and balsamic vinegar
1 lb. deli roast beef sliced
2-3 medium tomato sliced
Crisp lettuce
6-8 marinated artichoke hearts sliced
8-10 Pepperoncini peppers seeded and sliced into rings
Thinly sliced sweet onion (optional)

Slice rolls or bread lengthwise and drizzle both pieces with olive oil. Lightly drizzle vinegar and dust with the Italian mix. Squeeze the pieces together to evenly coat the bread. Layer sliced roast beef, sprinkle with marinated artichoke slices and rings of pepperoncini. Follow with Provolone cheese slices, tomato slices and crisp lettuce to complete the sandwich. Garnish with olives or pepperoncini. Wrap tightly.

Linda Levister & Joyce Alonge

Eating an Italian Traveler Roast Beef Sandwich

Writing from the land of Dr. Seuss — western Massachusetts — Joyce Alonge and Linda Levister have an interesting perspective of the world around them. Avid travelers and foodies, they have developed multi-cultural perspectives and expanded palates. Both are former teachers, as well, so educating RVers to the joys of cooking comes easy. Alonge taught Home Economics and General Science, while local historian Levister focused on History and Social Studies. After cooking on cruisers and sailboats, negotiating a land-based RV kitchen was to them an easy transition. The advantage of preparing meals in an RV, they both admit, has a relaxing indoor/outdoor aspect.

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