Today's recipe uses sliced roast beef, from the deli counter, to make an Asian style open-faced sandwich with wasabi mayonnaise, ginger, soy sautéed shiitake mushrooms and spinach.
4 slices county bread, toasted
approx. 1/3 cup mayonnaise
approx. 2-3 tsp wasabi paste (or more to taste)
approx. 3/4 pound sliced deli roast beef
1/2 cup thin chopped Vidalia onion (or regular onion)
vegetable oil for sauteing onion and other veggies
5-6 ounces sliced shiitake mushrooms
1 Tbs peeled, finely minced fresh ginger
one 9-ounce bag spinach
1-2 Tbs soy sauce
Get started by sauteing 1/2 cup thinly chopped Vidalia onion in a little vegetable oil to soften.
When you're happy with that, add 5-6 ounces sliced shiitake mushrooms and cook those to soften.
Add a little more oil if you need to and add 1 Tbs finely minced fresh ginger and add one 9-ounce bag of fresh spinach (a handful or two at a time). Cook that to wilt, then add a few shakes of soy sauce and turn the heat off.
While you're doing that, you can take the time to toast the bread and also make the wasabi mayonnaise.
Use your judgment for how much mayonnaise you want and add wasabi to taste and mix it up.
Wasabi is a Japanese style horseradish and you can buy it in a can in a powdered form. You just need to reconstitute some of that with a little water to make a paste or you can buy it in a tube, already in a paste form.
Place the toasted bread on a plate and spread a generous amount of wasabi mayo on that. Top it with some sliced roast beef and then with some sauteed spinach and mushrooms. Serve it up with a knife and a fork on the side.
I served this on toasted ciabatta bread but you could use any country style bread you like.