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.
Heat oil and butter in a skillet on medium to high heat.
Add onions and sugar. Cook until soft, stirring every 5 minutes.
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.
Spread mayonnaise on the inside of baguette. Layer roast beef and cheese, and top with peppers.
Add jalapeno peppers and caramelised onions.
Toast in pre-oven at 160°C for 4 minutes to melt the cheese and to warm the baguette.
Serve with optional lettuce or arugula.