I *maybe* eat one or two sandwiches a month as I’m just not a real sandwich lover. I think in part this due to the fact that I don’t eat a lot of bread and other than my once-in-a-while craving for some nice rare deli roast beef, I don’t eat cold cuts or deli meats. So between not wanting the bread or the meat, it really cuts down on eating sandwiches. When I have the desire for a sandwich it has to be something different and really delicious like my Grilled Chèvre & Fig Panini or my go-to Fried Green Tomato sandwich at my favorite little lunch place. And when I have my craving for that rare deli roast beef, well this is my favorite way to enjoy it in a sandwich.
Bakery fresh thin-sliced sourdough bread spread with homemade garlic herb cheese, fresh from the garden tomatoes, super thin slices of rare deli roast beef and baby spring mix salad. Now this is a sandwich worth eating!
8 TBS salted butter, softened
3 large cloves garlic, finely minced
1 tsp finely minced fresh basil leaves
1 tsp finely minced marjoram leaves
1 tsp finely minced fresh oregano leaves
Combine all ingredients in a medium bowl and beat with an electric mixer until blended into a spreadable consistency. Cover and refrigerate at least 12 hours or up to a week to allow the flavors to blend and mellow. It is best to bring the cheese to room temperature before using or serving. This is wonderful not only as a sandwich spread but also just spread on crackers or melting in to the top of a hot grilled steak or lamb chop…YUM!