Pull-apart sandwiches with French onions and roast beef
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 691, total fat 43 G., saturated fats 18 G., proteins 27 G., carbohydrates 47 G., fiber 5 G., cholesterol 107 mg, sodium 894 mg, sugar 12 G.
Calories 691, total fat 43 G., saturated fats 18 G., proteins 27 G., carbohydrates 47 G., fiber 5 G., cholesterol 107 mg, sodium 894 mg, sugar 12 G.
Pull-apart sandwiches are made in a whole loaf, not completely sliced. This is convenient when you need a large number of sandwiches for a crowd, and they look very impressive when served: you can invite guests to tear their own sandwiches, or slice them after baking. In this loaf, the slits of the bread are filled with caramelized onions, slices of roast beef, and Swiss cheese. Bake until the cheese melts and the bread crisps, and serve with homemade Thousand Island dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Refueling
- 0.5 cup mayonnaise
- 1/4 cup chopped pickles
- 2 tbsp. ketchup
- 1 tbsp horseradish
- 0.5 tsp. dried dill
- 1/4 tsp onion powder
- A little hot sauce
Sandwiches
- 6 tablespoons unsalted butter
- 2 large sweet onions, thinly sliced
- 2 tsp chopped fresh thyme
- 2 tbsp. l. dry sherry
- 1 cup lightly salted beef broth
- 1 tbsp Worcestershire sauce
- 1 oval loaf of rye bread, 15 cm in size.
- 350 g thin slices of roast beef
- 170 g grated Swiss cheese
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Recipes with similar ingredients: beef, Swiss cheese, sweet onion, Worcestershire sauce, sherry, thyme, pickled cucumber, creamy horseradish
Cooking the dish according to the recipe:
- Prepare the dressing:
In a small bowl, combine mayonnaise, pickles, ketchup, horseradish, dill, onion powder, and hot sauce; season with salt to taste. Cover and refrigerate. - Preheat oven to 220°C. Line a baking sheet with parchment paper.
- Make sandwiches:
Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of butter into a small bowl and set aside. Add the onion and thyme to the skillet with the remaining butter and cook, stirring occasionally, until dark golden brown, 12-15 minutes. - Add the sherry to the pan and cook until reduced. Add the beef broth and Worcestershire sauce and bring back to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2-3 minutes. Season with salt and pepper to taste.
- Trim the ends of the loaf. Cut the bread diagonally into 12 slices, without cutting all the way through the bottom. You can place chopsticks along the long sides of the bread to avoid cutting all the way through. Transfer to a baking sheet.
- Brush the entire loaf and the slits with the reserved melted butter. Set aside about a third of the onion. Fill every other slit of the bread with the remaining onion, starting with the first slit. Fold the roast beef slices in half and insert them into the slits filled with onion along with the cheese. Sprinkle the loaf with the reserved onion and drizzle with the onion juices.
- Bake until the cheese is golden brown and bubbly, about 20 minutes. Tear into sandwiches or cut the loaf into sandwiches. Serve with the dressing.
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