December 27, 2025
Saturdays sometimes call for simplicity and taking things easy. No alarm clock; no real agenda; just giving the mind and body rest. That’s what was in store for this 361st day of the year. We all need days like that, don’t you think?
I had in mind to make a nice breakfast for my wife and me; but beyond that, I really didn’t want to make a big meal, especially on the heels of Christmas week. Just as well to grab that leftover roast out of the freezer and go from there, I thought. Enter the 3 C’s: Ciabatta, Cheese, and Chuck.
A few weeks ago, we made a roast and had a bunch of leftovers. Instead of just saving them in the fridge, we froze them instead. When I made the roast a few weeks back, I seared the chuck on all sides, poured over a cup of broth, and simmered in the oven at 285° for 3 ½ hours. Oh–My–Gracious — the meat fell apart. (As a side note; there’s nothing quiet as scrumptious as locally raised beef—just say’n. All y’all city dwellers don’t know what you’re missing.)
Anywho, I grabbed the pack outta the freezer and set out to thaw. By supper time, the leftover raost was ready to warm in a couple cups of broth. Let’s make dinner, shall we?
Cut the Ciabatta rolls in half, slather with butter, and sprinkle with salt and garlic. Turn the broiler on low. Meanwhile, slice half and onion thinly, and sauté in butter (or if ya have it, bacon grease or a bit of both). While your onions are sauteing, toast your rolls to a nice golden brown. Keep an eye on the oven, you don’t wanna make them turn brown. As your bread and onions are cooking, warm up your beef in a couple cups of broth. Better still, use some scrumptious Au Jus to take it up a notch.
Turn off the heat on your onions and take the bread out of the oven. Time to assemble your sammies, because tonight you’re in for a feast. On one side of the bread, smother your onions and a slick slice of cheese. We prefer Swiss, but provolone will do nicely as well. On the other side, pile on your dredged roast, as much as you’d like, then top of the beef with a few slices of banana peppers. Return to the oven and broil just until the cheese melts. Assemble the halves and get ready to dig in.
Pour your au jus in bowls to bring the whole thing together: ciabatta, cheese, and chuck —the combination together makes a fabulous French Dip. Add a side salad or some chips, and so satisfy your soul that you’ll end up shouting “Amen!”
I thank God for the gift of leftovers, and for the ingredients in our fridge. They made our supper meal satisfying and delighted our souls. Thank you heavenly Father for the Ciabatta, Cheese, and Chuck; together they made a tasty sandwich that closed out our day.