Roast Beef with Caramelized Onions on Gorgonzola Toast

Speaking of leftovers, last week I had plenty of roast beef left over which was nice because last week was pretty busy and the leftovers made for some quick meals. If I know that the next week is going to be particularly busy, if I am on the ball when meal planning, I like to try to fit in a big meal on the weekend with the express purpose of providing leftovers for meals for the rest of the week. The first thing that came to mind when I got down to thinking about how I wanted to use some of the roast beef leftovers was an open faced roast beef sandwich with caramelized onions served on gorgonzola toast that I had literally bookmarked in a recent edition of Food & Drink magazine. With blue cheese, roast beef and caramelized onions this sandwich was right up my alley and there was no way that I could resist making it!
This recipe is pretty easy but caramelizing the onions does take about an hour. Luckily you can caramelize them on the weekend while the roast is cooking and then store them in the fridge for easy use later. The gorgonzola toast is made by whipping up a quick bechamel sauce, melting gorgonzola into it, pouring it onto the ciabatta buns and then broiling them until the sauce is bubbling and golden brown. Next up is the roast beef and you want it warm but since you spent a bit of effort making sure to cook it perfectly medium-rare, you don’t want to cook it any further. I found that tossing it in the microwave for 20-30 seconds warmed it up nicely while retaining the amazing pink colour and juicy tenderness that it had when it came out of the oven. The final piece of this sandwich is some sage that is fried in butter until crispy and it is simply a fantastic way to finish off this sandwich.