Another experiment in interesting sandwiches. Today we used a rye bread loaf as the base, and created two sandwiches: Cheddar and Apple with mustard aioli on one, and corned beef top round (a.k.a. silverside) with mustard.
The apple provides a perfect amount of crunch and a little sweet wetness that offsets the slightly dry cheddar perfectly.
- The cheddar is $3.99 a block and we used 1/3 or 67c per serve
- The bread is $2.79 for the loaf of 18 slices, or 31c per serve
- The corned beef was $14.99 for 1.2 lb, and we used about 4 oz in this sandwich, or $1.58 per serve
- The apple was 96c and we used 2/3, or 32c per serve
- Add 25c for mustard and mustard aioli.
Lunch today cost $3.13 per serve and both were very good.
Time to make a mushroom and red wine meatloaf with two pounds of ground beef from Prather Ranch. This is a great meatloaf that requires no gravy or sauce for flavor.
The recipe makes four very generous serves. The mashed sweet potato and sugar snap peas provide textural and flavor contrast.
- The meat cost $4.59 per serve
- Pre sliced crimini mushrooms were $2.29, but needed to be sliced finer for the meatloaf, or 58c per serve
- Add 50c of red wine, or 13c per serve
- Swiss gruyere was $4.99 for the pack, and we used about half, or 63c per serve
- Other ingredients add 35c per serve
- The sugar snap peas were $3.,49 but we only used half or 87c per serve
- The sweet potato was $1.81, but the mash makes four serves, or 45c per serve.
Tonight’s meatloaf cost $6.29 per generous serve, while the whole meal cost $7.61.