Roast Beef Sandwich with Provolone Cheese

CategoryCooking MethodTags, DifficultyBeginner
Yields1 Serving
Yields1 Serving

This recipe comes from our article: Stop! Don’t Throw Out Those Christmas Leftovers

There is nothing like a hot roast beef sandwich with melted provolone cheese on a freshly toasted baguette. Add a dash of mustard and some caramelised onions for a mouth-watering lunch.

Ingredients

 ½ baguette, sliced lengthwise
 120 g of leftover roast beef sliced thinly and warmed
 1 tbsp of mayonnaise
 4 slices of provolone cheese, cut in halves
 2 jalapeno peppers (you can use canned peppers)
 Brown onion halved and thinly sliced
 1 tbsp of olive oil
 1 tbsp of butter
 1 tbsp of brown sugar
 Lettuce or arugula (optional)

Instructions

Instructions for caramelised onions
1

Heat oil and butter in a skillet on medium to high heat.

2

Add onions and sugar. Cook until soft, stirring every 5 minutes.

3

Turn heat down to low and simmer for 30 to 45 minutes until onions are soft, medium brown with a jam-like consistency. Stir every few minutes. If they start to stick to the bottom of the skillet add a dash of water and stir, scraping the onions off the bottom. Be careful not to burn the onions – cook on a low heat and stir frequently.

Instructions for sandwich
4

Spread mayonnaise on the inside of baguette. Layer roast beef and cheese, and top with peppers.

5

Add jalapeno peppers and caramelised onions.

6

Toast in pre-oven at 160°C for 4 minutes to melt the cheese and to warm the baguette.

7

Serve with optional lettuce or arugula.

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