Here’s a fantastic company-pleasing favorite–featuring locally made bread with Montana flour–that’s big on taste and light on ingredients. With a deli salad, a side of sweet potato fries, and a cold beer, this meal is on the table in 20 minutes flat. Because there are only 3 ingredients on this sandwich, go for quality roast beef. Serves 4.

One Stop Shopping List: Community Food Co-op, 908 W. Main
1 loaf Co-op made bread, Cracked Wheat and Flax Levain or Ciabatta (bread shelf)
1 pound Applegate Roast Beef (deli)
1/2 *pound* oil-marinated sun dried tomatoes (olive bar or grocery shelf)
shredded parmesan cheese (cheese cooler)
sweet potato fries (freezer)
deli salad (to go case or deli)
Deschutes Red Chair NWPA (Northwest Pale Ale, located in the beer cooler)

Recipe
Preheat oven to 350 degrees. Slice loaf of bread into 8 slices and place on baking sheet. Layer meat, then oil-marinated tomatoes, then cheese on one half of each sandwich. Drizzle a small amount of oil from tomatoes onto each sandwich (about 1/4 teaspoon). Place in oven for about 5-8 minutes, or until cheese is melted. Place remaining slice of bread on top of the melted cheese, cut in half, and serve.

Variation: Heading to a potluck? Use a baguette for finger sandwiches. Prepare to come home with an empty plate.

Something To Talk About
This recipe features locally made bread from the Community Food Co-op Bakery. The flour used in the bread is from Montana Flour and Grains, a grain cooperative located in Fort Benton, Montana. This farmers cooperative, made up of 150 family-owned farms (including Montana Senator Jon Tester’s family farm), offers a revolutionary approach for small ranches by uniting their efforts to serve the global market in a sustainable way.

Julie Cleary is a fiber activist and writer, which has consequently led her to work in many restaurants over the years. Find her online at www.thepeacefulpeacock.com, and on the lawn at the Saturday morning farmers market, hustling her handmade wares.