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.
Roast Beef with Caramelized Onions on Gorgonzola Toast
Tender roast beef served with sweet caramelized onions over ciabatta buns topped with a gorgonzola sauce that is broiled until the sauce is bubbling and golden brown. What a perfect way to enjoy some leftover roast beef!
- 1 tablespoon olive oil
- 4 cups onion, sliced
- 1/2 cup water
- 1 teaspoon sage, thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 ounces gorgonzola (or other blue cheese or gruyere), crumbled
- salt and pepper to taste
- 1 tablespoon sage, thinly sliced
- 4 ciabatta buns, cut in half and lightly toasted
- 1 tablespoon sage, thinly sliced
- 1 pound roast beef, warm and thinly sliced
- Heat the oil in a pan over medium heat.
- Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 40-50 minutes, adding more water as needed.
- About 30 minutes in, melt the butter in a pan over medium heat and cook until it starts to brown, about 2-3 minutes.
- Sprinkle in the flour and cook stirring until it starts to brown, about 2-3 minutes.
- Whisk in the milk and simmer until the sauce thickens, about 3-5 minutes.
- Mix in the cheese and sage and cook until the cheese has melted and remove from heat, about 2-3 minutes.
- Spread the sauce over the bottom of the buns and broil until bubbling and golden brown, about 1-2 minutes.
- Top the cheese buns with the roast beef and caramelized onions.
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