By: Kecia’s Flavor Breakthrough!
November 21, 2013
Since I have started making my own recipes one of the favorite things I have been creating are sandwiches. I love a good sandwich, it makes a great dinner, filling and balanced, especially with a fresh salad on the side. My family seems to be enjoying my experiments with sandwiches lately, especially my son. This one was a winner in his book! This sandwich is amazing… the combination of the sweetness of the onions and the salty of the meat is really good together! It is a perfectly warm and toasty meal, great with that salad or even a light soup. A warm sandwich and soup on a cold winter evening is a hit with my Honey after a long day working outside.
4 Ciabatta rolls split in half
3 tbls olive oil, divided
2 medium sweet onions julienned, they will shrink a lot
1 tsp sugar
1 tsp salt
Pepper to taste
2 tsps garlic powder
½ pound deli roast beef
½ beef stock
¼ cup Marsala wine
4 thick slices of baby Swiss or 8 thin slices
Preheat over to 350 F
In large skillet heat 2 tablespoons of olive oil over medium heat. Add onion and slowly cook, stirring and being careful not to burn. Once onion becomes soft and translucent add sugar and salt, continue to cook and stir slowly, let them start to brown, add pepper.
Mix 1 tablespoon of the olive oil with garlic powder, brush insides of ciabatta rolls with the mixture and place in skillet over medium heat, toast the rolls till a light brown.
In the meantime heat beef stock and Marsala in saucepan over medium heat, when hot, remove from heat and put roast beef in to moisten.
Place ½ slice of swiss on bottom of each roll, put a scoop of the caramelized onion on top of that, then 2 -3 slices of the beef shake off excess juices and put on top of that, cover with the other half of the cheese, put top on and place in baking dish. Repeat with other three sandwiches.
Cover with foil and bake for ten minutes or until cheese is melty and sandwich is hot.