Southern Living Roast Beef Blue Cheese Caramelized Onions
In my recently released The Southern Sympathy Cookbook, I included a recipe for perfect picayune baked sliders, considering several people told me they had e'er called them "funeral sandwiches." The book version includes a delicious land ham spread, cheese and a sweetness buttery topping. Working on that recipe, I realized what a great concept they are – perfect season-packed hearty bites that feed, and please, a crowd. And so I take been a little crazy creating dissimilar fillings and toppings. This is i of my favorite iterations – tangy and cheesy, sweet and savory, gooey and rich. Fiddling sandwiches similar these are oftentimes thought of as snack nutrient or party appetizers, but they make a great meal also. They can be made a day alee and heated up when ready to eat. Serve with a salad or a bowl of soup (tomato is specially adept).
Apply the shredded mozzarella from a bag here, not the fresh Italian variety. The melty mozzarella helps hold the sandwiches together without overpowering the blue cheese flavor. Choose a good roast beef from the deli, I find a roasted London broil I like, and have it thinly sliced. Whole wheat rolls add together a nice touch here, merely regular rolls are just fine.
Roast Beef, Blue Cheese and Caramelized Onion Baked Sliders
3/4 cup (1 1/2 sticks) butter, divided
3 yellow onions
two dozen honey wheat Hawaiian rolls
½ pound thinly sliced deli roast beef
8 ounces crumbled blueish cheese
i loving cup shredded mozzarella from a bag
¼ cup lite brown sugar
2 Tablespoons Dijon mustard
one teaspoon ground black pepper
Cook ¼ loving cup (½ stick) of the butter in a large skillet over medium high estrus. Add together the thinly sliced onions and melt, stirring oftentimes, until the onions soften and begin to brownish. Pour in ½ cup of water, stir well and melt until the liquid is evaporated and the onions are a rich caramelized amber color. Exit the onions to cool. They can exist prepared upwards to a day in advance.
Line a 9 by 13 inch baking pan with foil with ends hanging over. This makes it easier to lift out the cooked sandwiches. Apply a high-sided brownie pan, not a shallower drinking glass casserole.
Use a long, sharp bread knife to piece each package of rolls in half horizontally. Exercise non separate the individual rolls, slice open the whole rectangle. Spread caramelized onions in an even layer over both lesser halves, spreading evenly to the edges of the bread. Carefully transfer the covered bread to the prepared pan. They will fit snuggly and you may accept to wiggle them in and press them downwards. Layer the roast beef evenly over the onions, covering the entire surface. Sprinkle the blue cheese in an even layer over the roast beef, so sprinkle over the mozzarella cheese, making sure to accomplish the edges of the bread. Place the top halves of the rolls over the cheese. Use a thin pocketknife to run through the separations in the rolls to brand them easier to pull apart when cooked.
For the topping:
Melt the remaining stick of butter, dark-brown sugar, mustard and pepper together in a modest saucepan. When the butter is melted, bring the mixture to a boil and cook for one minute, stirring constantly. Drizzle the topping evenly over the sandwiches in the pan, using a spatula to spread it out evenly if needed. Leave to absurd, then encompass the pan with foil and refrigerate overnight.
When set to cook, preheat the oven to 350 degrees. Bake the sandwiches, covered, for thirty minutes, until the cheese is melted and the sandwiches are heated through. Uncover and cook for a few minutes, just until the tops are lightly toasted – be careful, the topping tin chocolate-brown easily. Use the overhanging foil to lift the sandwiches from the pan, so split up them and arrange on a platter.
Source: https://therunawayspoon.com/2018/02/baked-roasted-beef-blue-cheese-sliders/
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