Roast beef on toast is a salad. Apparently.

Whilst here in Korea it is hot, hot, hot (and about to get wet, wet, wet - looks like the rainy season is starting with a vengeance this week - boo!) I know a lot of you are currently facing icy mornings and cold nights, and your thoughts are probably turning to thick socks, heating and comfort food.  And what's more comforting than a roast?  And roasts normally mean left overs...so, here's a super easy and so very tasty way to use up left over roast beef (and best of all it's *cough* a salad!).

The recipe is taken from Patricia Wells' Salad as a Meal which I blogged about a little while ago. Here's what you need: good sour dough bread, rare roast beef (sliced super thin), cracked pepper, butter and mayonnaise; and mustard, pickles and some kind of simple salad to serve.

Timing and temperature is the key here because you want to keep a bit of warmth in the toast, so it's a good idea to bring your roast beef to room temperature beforehand, and then to par toast your bread.  After you do the final toasting, slather your bread with butter and then mayo, and top with the thinly sliced roast beef.  Liberally douse with cracked pepper and then cut the toast in to fingers. We served ours on a wooden cutting board, with cornichons and a simple butter lettuce salad on the side.  And don't forget some good french mustard to spread atop your beef toasties!  The crunch of the toast, the meltiness of the butter, and the softness of the rare roast beef - delicious!