Roast Beef and Caramelized Onion Sandwich

By The Canadian Living Test Kitchen

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Roast Beef and Caramelized Onion Sandwich

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	551551 cal
pro	33 g33g pro
total fat	24 g24g total fat
sat. fat	8 g8g sat. fat
carb	49 g49g carb
fibre	4 g4g fibre
chol	70 mg70mg chol
sodium	987 mg987mg sodium
% RDI:	-
calcium	1111 calcium
iron	2929 iron
vit A	1616 vit A
vit C	5757 vit C
folate	5252 folate

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Even though the kitchen often includes different types of sandwiches in the cooler for lunch, this hearty bistro-style one is requested every day.

Ingredients

2 baguettes 2 2baguettebaguettes
4 oz Brie cheese , sliced4 4oz ozBrie cheese, sliced
2 2roasted red pepperroasted red peppers, each cut into 6 pieces
2 cups mixed baby salad greens 2 2cups cupsmixed baby salad greens.php">greens
Roast:
2 lb beef eye of round oven roasts 2 2lb lbbeef eye of round oven roastbeef eye of round oven roasts or inside round roast
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 tbsp grainy mustard 2 2tbsp tbspgrainy mustard
1 tsp vegetable oil 1 1tsp tspvegetable oil
1 tsp Worcestershire sauce 1 1tsp tspWorcestershire sauce
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Carmelized Onions:
2 tbsp butter 2 2tbsp tbspbutter
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 red onions , thinly sliced2 2red onionred onions, thinly sliced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Horseradish Mayonnaise:
1/3 cup mayonnaise 1/3 1/3cup cupmayonnaise
1 tbsp drained horseradish 1 1tbsp tbspdrained horseradish

Preparation

Roast: Place roast on rack in roasting pan; pour in enough water to come 1/4 inch (5 mm) up side of pan. In small bowl, whisk together garlic, mustard, oil, Worcestershire sauce, salt and pepper; brush all over roast.

Roast in 500°F (260°C) oven for 25 minutes. Reduce heat to 275°F (140°C); roast for 50 to 65 minutes or until meat thermometer reads 140°F (60°C) for medium-rare, or 155°F (68°C) for medium. Transfer to cutting board; tent with foil and let cool. Thinly slice against the grain.

Caramelized Onions: In large skillet, melt butter with oil over medium-low heat; cook onions, salt and pepper, stirring occasionally, until tender and golden, about 45 minutes.

Horseradish Mayonnaise: In small bowl, whisk mayonnaise with horseradish. (Make-ahead: Refrigerate roast, onions and mayonnaise in separate airtight containers for up to 24 hours.)

Cut baguettes lengthwise in half; brush cut sides with horseradish mayonnaise. Top bottoms with half each of the roast beef, cheese, roasted peppers, caramelized onions and salad greens; sandwich with tops of baguettes. Cut each crosswise into quarters.

Source : Canadian Living Magazine: February 2008