🔥 Open-Faced Roast Beef Sandwich with Caramelized Onions & Horseradish Aioli 🥩🥖
This gourmet-style roast beef sandwich is bursting with rich flavors—tender beef, sweet caramelized onions, and a bold horseradish aioli on crispy toasted ciabatta. Perfect for lunch, brunch, or a cozy dinner!
🥪 Ingredients:
For the Sandwich:
✔ 2 ciabatta rolls, sliced in half
✔ ½ lb roast beef, thinly sliced (medium-rare preferred)
✔ 1 tbsp butter, for toasting bread
✔ 1 tbsp fresh parsley, chopped (for garnish)
For the Caramelized Onions:
✔ 1 large onion, thinly sliced
✔ 1 tbsp butter
✔ 1 tsp olive oil
✔ ½ tsp salt
✔ ½ tsp brown sugar
✔ 1 tsp balsamic vinegar
For the Horseradish Aioli:
✔ ½ cup mayonnaise
✔ 1 tbsp prepared horseradish
✔ 1 tsp Dijon mustard
✔ 1 clove garlic, minced
✔ ½ tsp lemon juice
✔ Salt & black pepper, to taste
🔥 Instructions:
1️⃣ Caramelize the Onions:
🔥 Heat butter & olive oil in a pan over medium-low heat.
🔥 Add onions, salt, and brown sugar, stirring occasionally for 20-25 minutes until golden brown.
🔥 Stir in balsamic vinegar and cook for 2 more minutes. Remove from heat.
2️⃣ Make the Horseradish Aioli:
🥄 In a bowl, mix mayo, horseradish, Dijon mustard, garlic, lemon juice, salt & pepper.
🥄 Set aside for flavors to meld.
3️⃣ Toast the Bread:
🥖 Melt butter in a skillet over medium heat.
🥖 Toast ciabatta halves until golden and crisp.
4️⃣ Assemble the Sandwich:
🥩 Spread horseradish aioli on toasted bread.
🥩 Pile on roast beef slices and top with caramelized onions.
🥩 Sprinkle with fresh parsley.
5️⃣ Serve & Enjoy!
🔥 Serve open-faced or with the top slice slightly tilted for presentation.
💡 Pro Tips:
✔ Use fresh bakery ciabatta for the best texture.
✔ For extra heat, add a pinch of crushed red pepper to the aioli.
✔ Pair with a side of fries or a simple green salad for a full meal.
⏱ Prep Time: 10 mins | Cook Time: 25 mins | Total: 35 mins
🔥 Calories: ~450 kcal per serving (Serves 2)
Would You Try This? Tag a fellow sandwich lover! 🥪✨
#GourmetSandwich #RoastBeefLover #HomemadeEats #SavoryGoodness #FoodieFavorites
