Even though the kitchen often includes different types of sandwiches in the cooler for lunch, this hearty bistro-style one is requested every day.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2008
MethodRoast: 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.
Nutritional facts Per serving: about
- Sodium 987 mg
- Protein 33 g
- Calories 551.0
- Total fat 24 g
- Cholesterol 70 mg
- Saturated fat 8 g
- Total carbohydrate 49 g
- Iron 29.0
- Folate 52.0
- Calcium 11.0
- Vitamin A 16.0
- Vitamin C 57.0