I’ve perfected my roast beef making skills!!!! It comes out perfect everytime 🙂 Seared on the outside from high heat on the BBQ, and pinky red in the middle! Always mouth-watering. And naturally, there are always tons of leftovers! I like bringing this for lunch to work, because being in the ocean conservation field, it’s sometimes hard to find something sustainable at the last minute to pack for lunch. I like taking my time to plan out my seafood meals so that I can go source them from a good supplier. So that makes land-dwelling animals prime candidates for my belly! At least on weekdays! My roast beef sandwich takes some time to make, but it’s worth it, I promise! The spicy horseradish… And the caramelized onions… And melted swiss cheese!! Yum yum, I know.
Ingredients
- Slices of home-made roast beef unless you want to be ghetto, and buy it pre-cooked
- Crunchy fresh baguette
- Thinly-sliced swiss cheese
- Red onion
- Balsamic vinegar
- Honey
- Olive oil
- Baby arugula
- Dijon mustard
- Horseradish
First we make the caramelized onions. Chop the onions into thin rondelles, and on low heat with some olive oil and salt and pepper, cook until soft. Then add a splash of balsamic vinegar and a squeeze of honey. Keep cooking till it looks caramel-y. This may take a while, and personally, I like my onions cooked for a long time on low heat. In the meanwhile, slice open the baguette, spread dijon mustard on one slice, and horseradish on the other.
Load with roast beef.
When the onions are done, pile them on…
…and add a few slices of the swiss cheese. I like my cheese melty, so i stuck the whole sandwich under the broiler for a few minutes to melt everything.
Then add arugula and pepper, and you’re done!!!
