Roast Beef Sandwich with Caramelized Onions
Up your sandwich game when you make these sweet, savory, completely satisfying roast beef sandwiches. Loaded with flavor, they make a hearty lunch or easy dinner. You will have leftover onions from this recipe -- use them as a garnish for bean soup or stirred into sour cream for a quick dip. This recipe makes 2 sandwiches.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
For the caramelized onions:
1 large yellow or sweet onion, sliced
1 tablespoon olive oil
1 tablespoon butter
Salt, to taste
For the sandwich assembly:
4 slices good quality sourdough bread
2 tablespoons butter, divided
1/2 pound sliced roast beef
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard
2 ounces sliced Swiss or jack cheese
10-12 slices pickles (sweet or dill)
1 large yellow or sweet onion, sliced
1 tablespoon olive oil
1 tablespoon butter
Salt, to taste
For the sandwich assembly:
4 slices good quality sourdough bread
2 tablespoons butter, divided
1/2 pound sliced roast beef
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard
2 ounces sliced Swiss or jack cheese
10-12 slices pickles (sweet or dill)
Directions
Make the onions: Heat oil and butter in a large, heavy skillet to medium on the stove top. Add onions and stir to coat with the fat. Cook, stirring every few minutes, until the onions are softened, fragrant and a caramel brown color; the entire process should take about 20 minutes. Salt the last few minutes of cooking. Remove from heat and set aside onions on a plate or bowl.
Put the same skillet back onto the stove and add 1 tablespoon butter. Add 1 tablespoon of mayonnaise to each of 2 slices of bread and place in pan, mayo side up. Top bread slices with cheese, roast beef, pickles and a scoop of onions, distributing evenly amongst bread slices. Add mustard to the remaining two bread slices and place atop the sandwiches in the pan. Grill for 8-10 minutes, flipping once in the middle of cooking, or until bread is toasted and cheese is melted. Remove from heat, slice and serve immediately.
Put the same skillet back onto the stove and add 1 tablespoon butter. Add 1 tablespoon of mayonnaise to each of 2 slices of bread and place in pan, mayo side up. Top bread slices with cheese, roast beef, pickles and a scoop of onions, distributing evenly amongst bread slices. Add mustard to the remaining two bread slices and place atop the sandwiches in the pan. Grill for 8-10 minutes, flipping once in the middle of cooking, or until bread is toasted and cheese is melted. Remove from heat, slice and serve immediately.
Looking for inspiration? Try these recipes:
Grilled Summer Peach Salad
Whiskey Bacon BBQ Baby Back Ribs
Green Beans with Onion and Bacon
