Roast Beef Sandwiches w/Lemon-Basil Mayo & Roasted Red Onions

prepared by and photo by Emily S. Downs

Get a jump start on these sandwiches a day or two prior to assembling, by roasting the onions and prepping the mayonnaise topping in advance. Makes for a quick, satisfying and complete lunch and/or dinner option.

Size: makes 6

3 large red onions (about 2 1/2 lbs), cut through each into 8 wedges, peeled
7 tbsp extra-virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tbsp fresh lemon juice
2 1/4 tsp grated lemon peel
6 4x3" pieces ciabatta, halved horizontally
16 oz thinly sliced roast beef
2 cups arugula


Preheat oven to 425F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ