Thursday, December 13, 2007

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

This is a great sandwich. The ingredients are basic, but together they make a great combination.

According to Bon Appetit, they are served in a cafe in Chicago, called Corner Bakery Cafe. They are so good, that a cafe serves them:) I have made these many times.

Of course I took a shortcut sometimes and sauteed the onions in a pan instead of roasting it. But if you roast it, it does taste better. And cut the onions a little bit thick, they taste better that way:)

You can also substitute roasted chicken breasts instead of using roast beef. And you can try different breads, they were great with Parmesan rolls. They all come out great with the mayo and the arugula.



3 large red onions (about 21/2 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 425°F. 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.

Makes 6 sandwiches.

No comments:

Search box