Fallen Souffle

*I have a ton of pictures to post so I thought I would help Jen out and post a few*

A few weeks ago I had a friend in town from the Outer Banks so we celebrated by introducing him to the Fresh Market meat department. The new Fresh Market in Cary just opened up about 4 miles from our house and I couldn’t have been happier. Ross and I headed down to meat my favorite person, the butcher, and get some steaks. The meat in the case looked great, but there wasn’t anything that stood out. We wanted some manly cuts of meat, ie 2 inches + thick, so we had him cut us two steaks. They weren’t your average family steaks, these suckers would have made Boss Hog proud. 2 1/4 inch porterhouses with beautiful marbling. For those who don’t know their cuts of meat, the porterhouse is the king of all cuts. It is a T-bone to the extreme. On one side of the bone there is a filet (as in filet migon) and on the other side is a New York strip. Seasoned with a little Montreal Steak seasoning or Salt and Pepper, it’s delicious, but one could probably feed two people, or one Evan. So the next time you are on David Letterman and you get a chance to play “Know your Cuts of Meat”, if you see the biggest, sexiest, tastiest T-bone you’ve ever seen, its a Porterhouse. Grab it and run to your closest grill!!

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I have fallen in love with sandwiches. I love that they are so versatile, they fill you up and the possibilities are endless! I love having sammich night during a busy week, we pull out the leftover meats from the week and pair it with whatever cheese is floating around and grill them in our panini press. Now that the weather is getting a bit cooler, I love adding a cup of soup to my meal to warm me up.

I was inspired to make these sammiches after visiting a local bar/grill in which they had something similar on the menu. They served theirs with roast beef and swiss incased in a crusty garlic bread. Yeah…it was so good it was sickening!

I also love how easy they guys are to make. I started with the bread and slathered it with butter and chopped garlic then placed it in the oven to toast for a minute. I pulled them out and dressed them with meat and cheese and put it back in the oven to warm up. A few minutes later, put the bread together and you have a one of a kind sammich and an easy dinner.

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