Roast Beef and Onion Sandwich with Lemon-Basil Mayonnaise
These delicious sandwiches, bursting with great flavors, are from the Corner Bakery Cafe in Chicago. Roasting the onions makes them sweet and juicy, perfect with the roast beef. This is excellent for brown bagging.
Serves: 6 sandwiches.
Prep Time: 5 minutes
Cook Time: 40 minutes for onions
3 large red onions, (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel
6 4x3-inch pieces ciabatta, halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula
Preheat oven to 425F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
http://groups.yahoo.com/group/a-little-bit-of_everything/
These delicious sandwiches, bursting with great flavors, are from the Corner Bakery Cafe in Chicago. Roasting the onions makes them sweet and juicy, perfect with the roast beef. This is excellent for brown bagging.
Serves: 6 sandwiches.
Prep Time: 5 minutes
Cook Time: 40 minutes for onions
3 large red onions, (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel
6 4x3-inch pieces ciabatta, halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula
Preheat oven to 425F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
http://groups.yahoo.com/group/a-little-bit-of_everything/
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