Serious Eats: Recipes

Sack Lunch: Beef and Mango Wraps and Black Bean Relish

Despite the fact that roast beef sandwiches were probably born in the days when people frequently had large leftover roasts to use up, today we’re so accustomed to the deli counter that cooking your own sandwich meat might strike you as rather pretentious. I know I was surprised to discover how easy it is. Throwing a roast in the oven is much less time-consuming than, say, baking all your own bread (although that would be nice, too, wouldn't it?). It also saves money and tastes extra good—papery-thin deli meat has nothing on this.

Here is a wrap sandwich made with leftover roast beef. To make a dinner of the roast beef, chop some bell peppers, onions, and potatoes, toss them with olive oil, and add them to the sheet pan with the roast. To make meat for only a few sandwiches, just buy a smaller roast and monitor cooking closely. If roasting meat in June is not your idea of a good time, you could, of course, also make the wrap with deli meat. The black bean relish is a super fast side for this or any meal.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

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