We like to roast a pork tenderloin. 400 degrees with a package of onion soup mix dissolved in 1 1/2 cups of water for 30-45 minutes depending on size of the piece of meat. After it is done I remove the meat to cool and use 1 or 2 Tbls. of corn starch to thicken the gravy. We have hot roast pork sandwiches until the gravy runs out then cold sliced pork tenderloin sandwiches on hamburger rolls for the rest. Yum! One tenderloin will last the two of us almost a week for lunches. Add a piece of fruit and one of those no sugar added pudding cups and lunch is done!
We also like to buy a rotisserie chicken from the store and de-bone it for chicken sandwiches. It is moist and flavorful and without the skin remains pretty healthful. I can de-bone it in just a few minutes then lunch is just a matter of slapping some light mayo on bread, lettuce if available, and adding some chicken.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.
Fried bologna, has to be the best...... but it doesn't even need to be in bread. Just thick.
2004.5 Dodge Ram 3500 Dually H.O.Cummins, Quad Cab, Long Bed. 2001 32' RK 2 Slides Coachman Royal Deluxe, Retired 33 Years Water Dept, And The Florida Army National Guards as a E8.
A Desert Storm Veteran
Pre made Honey Ham, Salami and Swiss cheese on a sub roll w/Lettuce and Mayo. Wrap it in a paper towel, then aluminum foil and throw it in the fridge. It stays nice and fresh, just grab and go. Gotta have some chips with it, then the portable cordless vacuum to clean the crumbs off the floor. I dont drink and drive, but will chow down behind the wheel.
Roast Beef w/ provolone, lettuce and Arbys Horsey Sauce is a close second.