Roast Beef, Caramelized Onion and Smoked Cheddar on Focaccia
An oven roast or a well done, braised pot roast may be soft and tender when served warm for dinner, but chilled leftovers are easily sliced for a delicious sandwich the next day.
Makes 4 Sandwiches
- 2 tsp extra virgin olive oil
- 2 tsp butter
- 4 medium onions, sliced
- 2 tbsp dry sherry
- salt & pepper
- 1 loaf focaccia, cut into 4 portions
- 4 tbsp coarse grainy mustard
- 12 oz. sliced roast beef
- 4 slices smoked cheddar cheese
- For the caramelized onions, heat the oil and butter over medium heat in a heavy bottom pan. Add the onions and cook uncovered, stirring occasionally until the onions are a rich golden brown. This should take about 40 minutes. Reduce heat if they are browning too quickly. Add the sherry, stirring until it has been absorbed. This will also pull any caramelized bits stuck to the pan. Remove the pan from the heat and season to taste.
- Preheat a panini press or preheat the oven to 375°F.
- To build the sandwiches, slice each portion of focaccia in half and spread each side with grainy mustard. Arrange beef slices on the bread and spoon a generous tablespoonful of caramelized onions on the beef. Top with smoked cheddar, and then top with the other half of the focaccia.
- Press the sandwiches on the panini press until the cheese is melted, or wrap each sandwich in foil and heat in the oven for about 15 minutes, until the cheese is melted and outside of focaccia is toasty. Slice each sandwich in half and serve.