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Grilled Roast Beef Sandwich with Caramelized Onions and Garlic Aioli



Quantity Ingredient
125 g pkg. Piller’s Shaved Roast Beef
4 slices Rye bread
2 slices Havarti cheese
2 onions, thinly sliced
500 ml (2 cups) cremini mushrooms, sliced
45 ml (3 Tbs.) olive oil
2 ml (½ tsp.) Dijon mustard
1 ml (¼ tsp.) salt
1 ml (¼ tsp.) sugar
Garlic Aioli:
180 ml (¾ cup) mayonnaise
2 garlic cloves, minced
15 ml (1 Tbs.) lemon juice
Salt and pepper, to taste



Heat olive oil and butter in a large frying pan over medium-high heat. Stir in sliced onions and brown. After 10 minutes, stir in salt and sugar; cook another 20 minutes, stirring occasionally. To keep onions from drying out, a little water can be added to the pan during cooking. Onions are ready when they have turned a rich, brown colour. Add mushrooms and sauté for 2 minutes; season with salt and black pepper to taste. Sauté for another 6 minutes until mushrooms are well cooked.

Spread garlic aioli on top half of ciabatta bun and Dijon mustard on the bottom. Layer slices of roast beef, caramelized onion, and mushrooms. Add cheese and top of bun. Place in Panini press for 5 to 7 minutes until cheese is melted and top of bun is golden brown.

Garlic Aioli: Combine ingredients in a small bowl and stir. Cover and refrigerate at least 30 minutes.