Roast Beef And Caramelized Onion Sandwich Recipe

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Recipe Ingredients

2 baguettes
4 oz (113 g) Brie cheese, sliced
2 roasted red peppers, each cut into 6 pieces
2 cups (500 mL) mixed baby salad greens
Roast:
2 lb (907 g) beef eye of round oven roasts or inside round roast
2 garlic cloves, minced
2 tbsp (30 mL) grainy mustard
1 tsp (5 mL) vegetable oil
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Carmelized Onions:
2 tbsp (30 mL) butter
1 tbsp (15 mL) vegetable oil
2 red onions, thinly sliced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Horseradish Mayonnaise:
1/3 cup (75 mL) mayonnaise
1 tbsp (15 mL) drained horseradish

Recipe Method
Roast:

Place roast on rack in roasting pan; pour in enough water to come 1/4 inch (5 mm) up side of pan. In small bowl, whisk together garlic, mustard, oil, Worcestershire sauce, salt and pepper; brush all over roast.
Roast in 500°F (260°C) oven for 25 minutes. Reduce heat to 275°F (140°C); roast for 50 to 65 minutes or until meat thermometer reads 140°F (60°C) for medium-rare, or 155°F (68°C) for medium. Transfer to cutting board; tent with foil and let cool. Thinly slice against the grain.

Caramelized Onions:

In large skillet, melt butter with oil over medium-low heat; cook onions, salt and pepper, stirring occasionally, until tender and golden, about 45 minutes.

Horseradish Mayonnaise:

In small bowl, whisk mayonnaise with horseradish. (Make-ahead: Refrigerate roast, onions and mayonnaise in separate airtight containers for up to 24 hours.)
Cut baguettes lengthwise in half; brush cut sides with horseradish mayonnaise. Top bottoms with half each of the roast beef, cheese, roasted peppers, caramelized onions and salad greens; sandwich with tops of baguettes. Cut each crosswise into quarters and serve.