Roast beef and raclette cheese sandwich
Prep Time
Cooking Mode
300 g (⅔ lb.) lb. Roast Beef, thinly sliced
10 mL (2 tsp.) tsp. Compliments olive oil
½ Spanish onion, chopped
115 g (4 oz.) oz sliced raclette cheese (about 2 slices)
To taste salt and pepper
1 Compliments Rosemary Focaccia
60 mL (¼ cup) cup Compliments Balance Mayonnaise Style Dressing
To taste Cayenne pepper sauce like Frank's RedHot®
375 mL (1½ cups) cup minced romaine lettuce
60 mL (¼ cup) cup thinly sliced dill pickles
300 g (⅔ lb.) lb. Roast Beef, thinly sliced
10 mL (2 tsp.) tsp. Compliments olive oil
½ Spanish onion, chopped
115 g (4 oz.) oz sliced raclette cheese (about 2 slices)
To taste salt and pepper
1 Compliments Rosemary Focaccia
60 mL (¼ cup) cup Compliments Balance Mayonnaise Style Dressing
To taste Cayenne pepper sauce like Frank's RedHot®
375 mL (1½ cups) cup minced romaine lettuce
60 mL (¼ cup) cup thinly sliced dill pickles
Directions
1Coarsely chop beef slices. Set aside. Heat olive oil in a non-stick skillet over medium heat. Add onion and sauté, stirring often, until tender and lightly caramelized. Add roast beef. Salt and pepper to taste. Continue cooking until the meat is heated through. Add cheese without stirring. Remove from heat and set aside.
2Cut focaccia in half lengthwise. Stir together salad dressing and cayenne pepper sauce in a small bowl. Spread one half of the focaccia with spicy sauce and spread meat mixture over top. Garnish with lettuce and pickles. Top with other half of the focaccia and cut into six sandwiches.
3:
4Oka cheese will be just as delicious as raclette cheese!
Tips
1
CHEF'S SECRET: : When the sandwich is put together, gently warm it in the microwave or wrap it in foil and warm it in the oven.
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