Roast Beef Sandwich
Servings 2
Ingredients
Sweet and Sour Caramelized Onions
- 1 onion sliced thin 2 cups
- 1/2 tsp brown sugar
- 1/8 tsp salt
- 1 pinch pepper
- 1 sprig dill
- 1 sprig thyme
- 1 clove garlic minced 1/2 tsp
- 1 tbsp butter
- 1 tsp apple cider vinegar
Horseradish Dijonnaise
- 2 tsp mayo
- 2 tsp horseradish
- 1/4 tsp hot sauce
- 1/4 tsp Dijon or spicy brown mustard
- 1/8 tsp Worcestershire
Sandwich
- 4 slices pumpernickel
- 2-4 slices provolone
- 8 slices roast beef
- 1/2 cup arugula or greens
- 2 tbsp butter
Instructions
Sweet and Sour Caramelized Onions
- Heat a skillet over medium heat. Melt the butter in the skillet and add the onions. Cook until soft, then add the sugar, salt, pepper, thyme and dill. Cook until the onions are completely brown. Add the garlic cook another 1-2 minutes and add the vinegar. Remove from heat, discard the herb stems, and set aside until ready to use.
Horseradish Dijonnaise
- Mix all the ingredients and refrigerate until ready to use.
Sandwich
- Heat a large skillet over medium high heat. Brush the bread with butter. Toast the bread and remove from pan. Stack the roast beef in two piles and add to the skillet. Warm one side and flip. Add the cheese to the roast beef to melt. Remove from heat. Spread the dijonnaise on the bread slices. Add arugula to half of the bread, top with roast beef and cheese. Divide the onions between the two sandwiches and top with the remaining bread.