No ordinary meat sandwich...

As well as being the best way to use up left over roast meat this meal is also the perfect food to eat while watching an Australia vs New Zealand Bledisloe Cup test match during one of the worst storms in the last decade. It's a slightly different take on that good old kiwi favourite, the roast meat sandwich.



You will need:
Left over roast meat (beef, lamb or pork it doesn't really matter. We used a mixture of left over roast lamb and pork)
Onions
Rich dark gravy
Tiger bread sticks
Sauerkraut (1 tin is plenty for four or five of these sandwiches)
Worcestershire sauce
Salt and pepper

Preheat your oven to 180C.
Slice your meat thinly and trim off any fat. If the pieces are large cut into bite size pieces. Slice the onion thinly and cook in a little oil until soft and starting to brown. Make your gravy, use a little less water than the packet instructions to produce a thicker gravy (two packets of gravy for four to five people). To the gravy add a little salt and pepper and 1 tablespoon of Worcestershire sauce.
Put the meat, onions and gravy together in an oven proof dish, cover and put in the oven for around half an hour until well heated.
Split your bread down the middle, hot dog bun style and heat in the oven until warm and just starting to crisp up. Heat the sauerkraut in a covered saucepan (if it gets a little dry add a very small amount of water, you don't want it wet).
To serve put sauerkraut in the bread sticks and then add meat, onion and gravy mixture. Don't add too much gravy as your bread sticks will become too soggy and fall apart. Crack open a Steinlager, turn on the rugby and enjoy.