Roast Beef and Caramelized Onion Sandwich
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 551 |
| pro | 33 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 49 g |
| fibre | 4 g |
| chol | 70 mg |
| sodium | 987 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 29 |
| vit A | 16 |
| vit C | 57 |
| folate | 52 |
- Portion size: 8
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 2baguettebaguettes
- 4 oz 4ozBrie cheese, sliced
- 2 2roasted red pepperroasted red peppers, each cut into 6 pieces
- 2 cups 2cupsmixed baby salad greens Roast:
- 2 lb 2lbbeef eye of round oven roastbeef eye of round oven roasts or inside round roast
- 2 2garlic clovegarlic cloves, minced
- 2 tbsp 2tbspgrainy mustard
- 1 tsp 1tspvegetable oil
- 1 tsp 1tspWorcestershire sauce
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper Carmelized Onions:
- 2 tbsp 2tbspbutter
- 1 tbsp 1tbspvegetable oil
- 2 2red onionred onions, thinly sliced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper Horseradish Mayonnaise:
- 1/3 cup 1/3cupmayonnaise
- 1 tbsp 1tbspdrained 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
