Roast Beef Panini with Carmelized Onions and Horseradish Mayo
INGREDIENTS
| Roast Beef Sliced | 113g | |
| 4 cups | Sweet Onions (sliced) | |
| 2 Tbsp | Olive Oil | 30 ml |
| Vinegar | ||
| pinch | Salt | |
| pinch | Pepper | |
| 2 Tbsp | Sherry Vinegar | 30 ml |
| 2 oz | Sugar | 65 ml |
| 1 Tbsp | Hot Sauce | 5 ml |
| 2 oz | Olive Oil Mayonnaise | 65 ml |
| 1 Tbsp | Horseradish | 15 ml |
| 1 tsp | Dijon | 5ml |
| 2 slices | Gouda Cheese | |
| 2 slices | 12 Grain Bread |
METHOD
- In a pot heat oil over medium heat.
- Add sliced onions and salt and pepper.
- Cook down, stirring frequently, until onions wilt and begin to brown (about 20 minutes)
- Add vinegar, sugar and hot sauce and continue cooking for 10 minutes.
- Allow to cool and reserve.
- In a separate bowl mix together mayonnaise, horseradish and Dijon.
- Assemble sandwich by spreading 1 Tbsp. of the may mix on one slice of the bread.
- Top with roast beef and cheese.
- Spread 2 Tbsp. of the caramelized onion on the other slice of bread and complete the sandwich by placing it on top, onion side down.
- Cook 3 to 5 minutes on Panini grill until cheese melts.
- Cut and serve.
NOTE: There should be enough onion and mayo mix for 4 to 6 sandwiches. These can be made ahead and refrigerated for up to a week. You can substitute a different cheese if you prefer and/or different bread.
A FILLING MEAL THAT’S BOTH SAVOURY AND SWEET
