Awesome Beef Dip Sandwiches with AuJus

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Today was one of the days that when I woke up (6:00am), I realized that I needed to cook something. I’ll be going out of town for a few days for work, and I’ll be staying in a hotel; no cooking for several days. Not cooking for a few days kinda puts me in a funk, as this is one of my daily stress releases.

So my inspiration for today came from me thinking about when my wife and travel to Las Vegas for a day or two, we love going to the Place Station Hotel/Casino to get their “Prime Rib Dip Sandwich” with french fries. These sandwiches have changed a few times over the years, but they always seem to make it back to the original sandwich we got about 15 years ago. I like my Prime Rib rare to medium-rare and they make them that way. The slice the meat really thin and serve it on soft/toasted hoagie roll that has a few slices of provolone cheese. There is a side bowl of AuJus to dip your sandwich in for that perfect savory/salty flavor you look for in a French Dip Sandwich. I also get a nice amount of their Horseradish; I love horseradish on beef sandwiches. The fries are cooked to perfection; crispy! I always order a side of bleu cheese salad dressing to dip my fries in rather than ketchup.

So, this morning I went to Whole Foods Market to pick up my ingredients. Although I am not making the “Prime Rib Dip”, I think this recipe made a spectacular alternative.

I selected a 5 lb. boneless beef chuck roast form the meat department, onions and fresh bay leaves from the produce department. And since it was the day before Valentine’s Day, I picked out an amazing bouquet of Long Stem Red Roses for my wife.

When I got back home I got out the Crock Pot and plugged it in; set it to “Low”. I proceeded to chop up a brown onion to a medium dice and put them in the bottom of the crock pot. I then seared the roast on all sides and placed it in the crock pot.

Searing the Beef

I then put in all of the other ingredients in and then put the lid on the pot and let it do it’s thing for the next 4 hours.

Thyme

Shredded Beef Ingredients

Spices and Herbs on a Spoon

Spices and a spoon

Beef in the Crock

Shredded beef

Sauteed Veggies

plated Beef Sandwich

After the four hours were done, I pulled the roast out and shredded the meat; not to fine though. Then put the meat back in the crock and continued cooking for another hour and half.

While the beef was finishing up I sautéed up some onions, mushrooms and peppers to put on the sandwich, which I love!

I then sliced the rolls open and placed a couple slices of provolone on the bread and put it in the oven for a few minutes to start the melting process. By this, the cheese will act as a barrier in between the wet meat and the bread so the bread doesn’t get soggy too fat and fall apart.

While the cheese and bread are in the oven for a minute or two, you can ladle out the juice from the crock and skim off the grease (if you chose to) and then this will be your AuJus to dip your sandwich in.

This made me so happy!

(13)

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Custom Made BBQ Grill Grates

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Along with being a self-proclaimed “Foodie”, I also make custom cut metal items; items like the custom made to order BBQ Grill Grates that you see below. These are cut out of 3/16″ thick steel so they will last a really long time.

Please understand that these grate are cut to order and take about 2+ weeks for delivery.

These make the perfect gift for Dad or your husband for Father’s Day. Or the perfect gift for the BBQ enthusiast.

Please send us note for a quote on the Grill of your Dreams!

Disclaimer: The metal could have slight imperfections that are out of my control; things like small surface scratches, color variations, etc. that happen at the foundry. I try to get the scratches out, but sometimes they are just a little too deep to remove them completely. 

17" x 21"

17″ x 21″

Sweet Maisie Rose Grill Grate

21 1/2" round

21 1/2″ round

(456)

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Grilled Cheese Sandwich W/Smoked Pork Belly

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April 12 = National Grilled Cheese Day!!!! I look forward to this day every year; and every year I try to make an “Epic” Grilled Cheese sandwich for the family to enjoy.

This years sandwich will contain the following ingredients, which all of these ingredients were purchased at Whole Foods Market:

  • Fresh Hearth Baked French Bread
  • Jarlsberg Cheese
  • Smoked Gouda Cheese
  • Aged Cheddar Cheese
  • Fresh Basil
  • Fresh Grated Parmesan Cheese
  • Brown/Spanish Onions
  • Hickory Smoked Pork Belly
  • Hickory Smoked Bacon
  • Pickled Peppadew  Peppers
  • Adriatic Fig Spread
  • 1-22 oz. Guinness Stout (Extra Stout) Caramelized Onions
  • Unsalted Butter
  • Kosher Salt
  • Ground Black pepper

First I cut the onions in half from top to root (removing the outer skin) and then sliced the onions about 1/4″ thick creating half rings.

Spanish or Brown Onions and some Guinness

Spanish or Brown Onions and some Guinness

Cut onions and Guinness

Cut onions and Guinness

I threw those into a medium/hot cast iron skillet with a bout 2 TBLS of butter and a pinch of Kosher Salt and some fresh ground black pepper to sauté until softened. Then add in about 1/4 cup of the Guinness. As this reduces down, add in another 1/4 cup and repeat until you’ve used the entire beer. Once reduced down to a thick consistency, remove from the skillet and place into a bowl to cool down while you’re assembling the sandwiches.

Starting to caramelize the onions

Starting to caramelize the onions

Caramelizing the onions

Caramelizing the onions

Adding in the Guinness to the onions

Adding in the Guinness to the onions

Onions are Caramelized

Onions are Caramelized

I then used the same skillet to cook the bacon in until slightly crispy, not too crispy, but just right.

Peterson's Natural Farms Uncured Bacon

Peterson’s Natural Farms Uncured Bacon

Frying Bacon

Frying Bacon

Bacon cooked to a slight crispness

Bacon cooked to a slight crispness

For the Peppadew’s, I sliced these in half so they would lie flat in the sandwich.

Sliced Peppadew's

Sliced Peppadew’s

While the onions were cooling I then took the cheeses and grated them in the food processor and then mixed them together so we got an even distribution of flavors.

3 Cheeses, Aged Cheddar, Jarlsberg and Smoked Gouda

3 Cheeses, Aged Cheddar, Jarlsberg and Smoked Gouda

The grated 3 Cheese blend

The grated 3 Cheese blend

For the smoked pork belly, this was just smoked this morning at Whole Foods Market, so I picked up a nice size piece to slice at home when it cooled down a little; which makes it easier to slice into 1/4″ slices.

Smoked Rolled Pork Belly

Smoked Rolled Pork Belly

Sliced smoked rolled pork belly

Sliced smoked rolled pork belly

The fresh Basil was cut from my garden just minutes before the sandwiches were assembled so the aroma and flavor was at it’s best!

Fresh Basil

Fresh Basil

Fresh Picked Basil

Fresh Picked Basil

For the assembly:

I took the fresh Hearth Baked bread and spread some of the Adriatic Fig Spread on one side of the bread of one slice per sandwich. This will give each sandwich a slightly sweet taste to the pungency of the cheeses and the pickled peppadew peppers. Which will then blend exceptional with the salty bacon and the smoked pork belly.

Sandwich Assembly

Sandwich Assembly

All Assembled and Ready for the Griddle

All Assembled and Ready for the Griddle

On the Griddle

On the Griddle

All Done and ready to eat

All Done and ready to eat

These were so good; extremely rich and filling too. I can’t wait for next years creations!

(412)

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Honey-Sriracha Smoked Salmon

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Sriracha; something everyone should have in their pantry/fridge and in your vocabulary. I love sriracha! But which one is best? There are so many brands out there and they’re all really good. However, there are a few that really stand out in my mind. My go to sriracha has always been the one by Huy Fong Foods (you know, the one with the Rooster on the label), yet the other day I came across a few others that I had to try. There was “Ninja Squirrel” (Exclusive to Whole Foods Market), “Lee Kum Kee” brand and the “Sky Valley” brand. These are all really good tasting, but I found the “Sky Valley” brand to be awesome!

So this sriracha tasting prompted me to create this recipe for a Honey-Sriracha Smoked Salmon. I also made this without using any white or brown sugar; instead I used some “Local Honey” and the “Low Glycemic Index” sweetener Agave Nectar. The flavor came out with a hint or sweetness balanced with a slight hint of heat and the flavor of sriracha.

Salmon getting cut for the Honey-Sriracha marinade

Salmon getting cut for the Honey-Sriracha marinade

Making the Honey-Sriracha Marinating Sauce

Making the Honey-Sriracha Marinating Sauce

Salmon Marinating in the Honey-Sriracha Marinade

Salmon Marinating in the Honey-Sriracha Marinade

Salmon All Ready for the Smoker

Salmon All Ready for the Smoker

Salmon going in the smoker

Salmon going in the smoker

Apple wood Smoked Honey-Sriracha Salmon

Apple wood Smoked Honey-Sriracha Salmon

Ingredients:

2-3 lbs of fresh salmon fillet skin-on, pin bones removed (Have your fish monger remove the pin-bones)

1 cup of Sriracha Sauce (I used the Sky Valley Brand)

1/2 cup Local Honey

1/4 cup Agave Nectar

1 tbls Kosher Salt (or sea salt)

 

Directions:

Cut your salmon fillet into  pieces about 2 1/2″ – 3″ wide

In a mixing bowl, mix the sriracha, salt, honey and agave nectar together with a whisk.

Place your salmon pieces in a deep container and pour the marinade over the salmon, cover and place in the fridge for about an hour. After an hour has passed, remove from the fridge and move the pieces around to make sure they get evenly marinated. Place back in the fridge and let this marinade for a minimum of 8 hours.

Once the salmon is marinated, place the salmon pieces on a rack so they are not touching and put the rack into the pre-heated 180* smoker that is already smoking. Smoke the salmon for 2 1/2 hours at 180*.

I used apple wood when I smoked mine, but alder wood, oak wood and hickory are a few other good woods to use.

(442)

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Smoked Salmon Candy Nuggets

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Being in the meat and seafood industry I come across a lot of different foods that make people smile and make the sounds “Mmmmm” all the time. One of these such foods is a Pacific Northwest favorite that I was first introduced to back around 1997 while I was up in the Seattle area for work.

This amazing thing is called “Salmon Candy” or “Indian Candy”. It is fresh salmon that has either been cut into small  1 1/2″ cubes or cut into strips about an inch wide and about 6 inches long and cured in a dry brine of Brown sugar, sea salt, garlic, black pepper and a dash of cayenne pepper. The salmon is covered in the spice mixture and left in the refrigerator for a minimum of 6 hours, but is better if you let it go for more than 8 hours. I let it marinate for about 8-10 hours.

If you haven’t tried this; it is really good and think you’ll love it. It can be eaten as an appetizer or folded into Fettuccine Alfredo. The uses are endless; use you taste buds to come up with something to pair it with.

 

Cutting the salmon for cubes

Cutting the salmon for cubes

Cubing up the salmon

Cubing up the salmon

Salmon All Cubed and going in for some seasoning

Salmon All Cubed and going in for some seasoning

Salmon cubes getting Seasoned

Salmon cubes getting Seasoned

Salmon all seasoned up

Salmon all seasoned up

Salmon Candy Nuggets Marinating

Cubed Salmon on the smoker rack

Cubed Salmon on the smoker rack

Salmon going in the smoker

Salmon going in the smoker

Salmon Candy Nuggets All Ready for Eating

Salmon Candy Nuggets All Ready for Eating

Ingredients:

2 lbs of fresh Salmon Fillet-skinless and pin bones removed (Have your fish monger do this for you)

2 cups of Dark Brown sugar

1/4 cup sea salt of kosher salt

1 TBLS garlic powder

1 tsp black pepper

1/2 tsp ground cayenne pepper

 

Directions:

Mix together with a whisk the sugar, salt, cayenne pepper, garlic powder and black pepper in a bowl

cut the salmon fillet into cubes about 1 1/2″ – 2″

put the salmon in a container and pour all of the sugar mixture over the salmon and gently mix until all of the salmon is coated in the mixture. Cover the container and put in the refrigerator for about 2 hours. The mixture will start to turn into a syrupy consistency. Remove from the fridge and mix the cubes around to make sure everything is staying coated. Place back in the fridge for another 2 hours, then mix again.

After about 6-8 hours, you can pour the salmon into a colander in the sink and rinse with cold water until all of the sugar and salt have been removed. Place the salmon onto a rack and let it dry for about an hour or two. A skin  (called a Pellicle) will start to form on the salmon and this is what you want. The pellicle will absorb the smoke while keeping the salmon moist.

Once the salmon is dry, make sure your smoker is up to the starting temp of 150*. For this recipe I used an electric smoker; this allowed me to regulate the temperatures better than my regular wood fire smoker. You really want to keep the temperature low so that the fish doesn’t release the hemoglobin (the white spots that sometimes form if the meat is smoked too fast).

For the smoke flavor, I use either Apple wood or Alder wood as these are mild flavored woods that will not over power the subtle flavors of the salmon.

Put the salmon into the smoker for 1 hour at 150*

Hour 2 turn the heat up to 160*

Hour 3 turn up the heat to 170*

Then on hour 4 turn it up to 180*

(501)

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Shredded Smoked Beef Enchiladas

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Growing up in Southern California it’s almost mandatory that you like and eat Mexican food weekly if not daily. In addition to the Latin flavors that can be found all around Southern Cal (El Taco Llama in Reseda, El Michoacan in North Hollywood,Pico Pica in Sherman Oaks, etc.), we also have a good selection of BBQ restaurants as well. We have The Bear Pit in North Hills, Pecos Bills in Burbank/Glendale, Baby Blues in Venice and so many others.

So the other day I was going up some ribs for dinner, I also threw on a couple of boneless beef chuck roasts to shred later for BBQ Beef Sandwiches while watching the football league championship finals between the Seattle Seahawks & Green Bay Packers and then later the New England Patriots and the Indianapolis Colts. Well the sandwiches didn’t happen. So tonight I decided to blend my two favorite styles of food (Mexican & BBQ) and make a batch of Shredded Smoked Beef Enchiladas!

I never really thought about how simple enchiladas are to make, but they are really simple.

Shredding the Smoked Beef Chopping Onions Sweating the Onions and Shredded Beef

Las Palmas Enchilada Sauce  Onions & Beef in Enchilada Sauce

Mexican Oregano  Sautéing the Beef

Hatch Chiles  Hatch Chiles Going In the Pot

The Beef Enchilada Stuffing  Corn Tortillas

Warming Up the Corn Tortillas Stuffing the Beef Enchiladas

Rolling up the Enchiladas Rolled and Almost Ready for the Oven

Enchiladas are Ready for the Oven Spanish RiceBaked Beef Enchiladas

 

Recipe:

Ingredients:

Pre-heat the oven to 350*f and set the rack to the center

4- cups of Shredded Smoked Beef

22 – 6″ Corn Tortillas

1 – White Onion diced

2- Bunches of Cilantro

2 – Cup of Cheese (Mexican Blend)

2 – 28 oz Cans of Red Enchilada Sauce (I used the mild)

1-TBLS Dried Mexican Oregano

Salt and pepper to taste

1/2 cup of Vegetable Oil

 

Directions:

In a large heavy bottom skillet heat up a couple tablespoons of vegetable and sweat the diced onions for a few minutes with a pinch of kosher salt and black pepper. Then add in the shredded beef and warm for a few minutes.

When the beef is warmed, you can add in half of one of the cans of Enchilada sauce. Let this simmer for about 15 minutes, then add in the oregano; stirring occasionally. Simmer until the liquid reduces by half.

Remove the beef and onions  from the skillet and place into a large bowl to cool down until it’s comfortable to handle while rolling the enchiladas.

In a medium size skillet, heat a few tablespoons of oil and quickly warm the tortillas for about 10-15 seconds and stack on a plate to keep them warm and soft. This step will help keep the tortillas from cracking and breaking when rolling them.

Now that the filling is cool enough to handle you can start rolling the tortillas with the stuffing. Pick-up a few tablespoons worth of stuffing with your “CLEAN” hands and place on the tortilla and roll tightly; not too tight or it could tear. Place them on a pre-oiled baking sheet so that they slightly touch each other.

Pour the remainder of the first can of sauce over the rolled enchiladas and then bake for about 15 minutes.

Remove from the oven and cover the now some-what dry looking enchiladas with the 2nd can of sauce and then top with cheese and some chopped cilantro.

Bake for another 17-20 minutes or until all the cheese is melted and the enchiladas are warmed all the way through.

Remove from the oven and let them sit for about 10 minutes before plating; this will allow the cheese to set-up a little bit and won’t be so runny.

Enjoy! and serve with a dollop of fresh sour cream and slices of avocado!!!

(509)

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Smoked Turkey

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Smoked Turkey, oh so good and succulent Smoked turkey with hickory smoke.

It’s a few days after Thanksgiving; I picked up a nice size turkey (18 lbs.) to throw on the smoker for a beautiful Saturday at home. The weather is perfect; 65*, no clouds, no wind, just a beautiful day in Southern California.

7:00am

I get up, start the coffee and get the turkey out of the fridge to start prepping it for the smoker.

18 pound Turkey

18 pound Turkey

I washed it in cool water and then cut it up into parts. I boned out the breast so I could roll & tie it for easy slicing once it was done cooking.

Cut up the Turkey

Cut up the Turkey

Cut up parts The Top View

Cut up parts The Top View

Boneless Breast

Boneless Breast

Once the I had the bird all cut-up and trimmed, I seasoned it with a new seasoning that someone left on my desk at work. It’s called Santa Maria Seasoning by “California Rancher”.

Getting Ready for their bath of seasoning

Getting Ready for their bath of seasoning

Parts All Seasoned Up

Parts All Seasoned Up

Seasoning up the Boneless Breast

Seasoning up the Boneless Breast

Once I seasoned up the parts I then tied and rolled the Boneless Breast with a nylon string.

Santa Maria Seasoning by California Rancher

Santa Maria Seasoning by California Rancher

Tying up the Boneless Breast

Tying up the Boneless Breast

Tied Boneless Breast all seasoned up

Tied Boneless Breast all seasoned up

After I cut up the bird and seasoned up all the parts and tied & rolled the boneless breast I fired up the smoker. This would give the parts enough time to let the seasoning meld into the meat.

Lighting the Smoker; beautiful isn't it!

Lighting the Smoker; beautiful isn’t it!

Isn’t this a beautiful site when the smoker gets lit up; Oh yes it is!

Seasoned Parts Going in the Pit

Seasoned Parts Going in the Pit

I got the pit up to 250*, added in the hickory chunks and then put the turkey into the pit for an afternoon of wonderful smells wafting around the yard.

Smoking Away

Smoking Away

The parts smoking away oh so Happily

The parts smoking away oh so Happily

Parts Coming Out of the Pit

Parts Coming Out of the Pit

Sliced Thighs

Sliced Thighs

Isn’t this just a beautiful site to see? You should smell the house about now! It smells like the holiday season is upon us in full bloom!!!!!

 

(597)

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Tri Tip Chili

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Today in Southern California we had a rare event happen; “RAIN”, much needed rain. It has been raining all day and now it’s time to make some “Home-Made” chili for dinner. I love chili (without beans); but I like to make my chili with beef Tri Tip instead of ground beef. To me it gives it more texture and flavor.

I picked up a 2 lb. Tori Tip roast at the market, some fresh red peppers, yellow onions and some fresh garlic and a can of tomato sauce.

This is really a simple dish to make and really only takes about 30 minutes to prepare. So no excuses; make some chili on cool rainy day.

Bowl of Chili

Bowl of Chili

 

Ingredients:

2 lbs Beef Tri Tip Roast

1- 8 oz can of tomato sauce

16 oz water

1/2 of a large yellow or brown onion

3 cloves of fresh garlic

1 Red Bell Pepper

1/2 tsp Cayenne pepper

1 tsp Kosher Salt

1/2 tsp ground black pepper

2 TBL Ground Cumin

1 TBL Ground California Chili Powder

1/2 TBL Dried Onion Flakes

1 tsp Granulated Garlic Powder

I TBL Olive Oil

 

Instructions:

Slice the Tri Tip into 1/4″ thick strips and then cut them into cubes

Dice up the onions, bell peppers and the fresh garlic

Heat up a heavy bottom stock pot (I use an 8 qt Cast Iron Dutch Oven) with the olive oil over a medium heat.

Once heated, put in the beef cubes and black pepper and brown them up. Once browned, remove the beef from the pot and reduce any liquid for a few minutes. Then add in the onions and sauté them until soft. Add in the red bell peppers and sauté’ until soft. Then add in the chopped garlic.

Add the beef back into the pot and the add in the tomato sauce and water. stir until mixed then add in the remaining dry ingredients. Stir until well mixed and reduce the heat to simmer. Continue stirring occasionally to prevent any burning.

I like to serve the chili on a bed of fresh steamed medium grained white rice.

To make the rice, I take 2 cups of rice and 3 1/2 cup of water. Bring to a boil in a covered stock pot and then reduce the heat to a simmer and cook the rice until the water is absorbed; about 20 – 22 minutes. Once the rice is done, turn the heat off and fluff the rice with a fork to keep it from clumping.

Serve the chili on rice with fresh grated Cheddar cheese, sour cream and fresh diced white onions.

Tri Tip Roast

Tri Tip Roast

Cutting Tri Tip

Cutting Tri Tip

Browning Tri Tip

Browning Tri Tip

Diced Onions

Diced Onions

Diced onions and Red Peppers

Diced onions and Red Peppers

Chili Seasoning

Chili Seasoning

Cayenne

Cayenne

Simmering Chili

Simmering Chili

 

Bowl of Chili

Bowl of Chili

 

(438)

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Bacon Wrapped Carrots

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So a few months ago I posted a meal I did with split chickens on my Santa Maria Grill (made by Santa Maria BBQ Outfitters); which is an outstanding grill to use. If you don’t have one, I highly recommend you buy one; it will change the way you grill forever.

Anyway, I keep getting people asking me about the “Bacon-Wrapped Carrots” I did as one of the side dished for that dinner.

These are really simple to make; I mean really simple. You can grill them or roast them in the oven if you want too.

  1.  Get a bunch of fresh “Bunch” carrots (wash them; no need to peel them, but remove the green tops)
  2. Get a package of your favorite bacon (Hickory, Maple, etc…)
  3. Heat up you grill (medium heat) or oven (350*)
  4. Wrap the bacon around carrots starting at the small end of the carrot and wind it up to the top. Make sure that you over lap the edge of the bacon on each layer by about a 1/16″. This helps to keep it from shrinking up too mush and not staying in place.
  5. I seasoned the wrapped carrots with some coarse ground black pepper, but you don’t have too. I just love pepper
  6. Place them on the heated grill or in the pre-heated oven on a baking sheet and start grilling/cooking.
  7. Keep an eye on them if you’re grilling as they catch fire very easily as the bacon starts to render down. If you can keep one side of the grill on low so you can move them over if they start to catch fire.
  8. Cook them in the oven for about 25-30 minutes until the carrots are tender and the bacon is cooked to your desired crispiness. Same thing on the grill.
Bacon Wrapped Multi Colored Carrots

Bacon Wrapped Multi Colored Carrots

Everyone getting Happy on the Grill

Everyone getting Happy on the Grill

I just love these things; I mean like, Come-On, it’s Grilled “Bacon-Wrapped” Carrots. You just can’t imagine how sweet these taste when they come off the grill or out of he oven.

(632)

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Roast Beef Panini

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I came across this sandwich a few years ago while standing in line at the market waiting to order a sandwich for lunch. It was noted as one of their signature sandwiches.

Roast Beef Sandwich on a Ciabatta roll heated Panini Style (Pressed)

It’s made with a pesto aioli, Rare Roast Beef, Baby Arugala, Provolone Cheese and caramelized Balsamic Red Onions.

It Was Delicious! I had To Make them at Home For My Family!!! So I Did.

They are so simple to make, but you have to plan ahead because it will take you about 40 minutes to make the caramelized red onions.

Ingredients:

Ciabatta Rolls

Thinly sliced Rare Roast Beef (I used Boars Head Brand from the local deli)

Sliced Provolone Cheese

Baby Arugala (do not substitute, this makes the sandwich)

Pesto (I used Butoni Brand)

Caramelized Red Onions

 

Instructions:

Heat up your skillet or griddle over a medium/low heat

Cook your caramelized red onions and let them cool a little bit

Slice you ciabatta rolls in half and slather on a good layer of pesto on each half

Put a good layer of beef then put a handful of arugala on and then top that with a good layer of caramelized onions. Put a slice of provolone on and then put the top part of the roll on.

Place the sandwiches on the heated pan (I used my griddle with the grill side to create the grill marks) and then place a bacon press or baking sheet on top of the sandwich and add some more weight to start pressing the sandwich flat. I used our tea kettle to put on the baking pan to add the extra weight.

After about 3 or 4 minutes, check the bottom of the sandwich to see how it’s coming along. If it toasting nicely, I rotate mine 90* to create the cross-grill marks. Then flip the sandwich over (be careful and use a spatula and then hold the top with your free hand so it doesn’t fall apart). Cook it as you did the other side.

Remove from the pan when the bread is cooked/toasted to the desired profile you’re looking for. Slice in half and enjoy.

Note: the meat and stuff will be warm, but will most likely not be hot.

Building the layers

Building the layers

adding on the onions

adding on the onions

The completed Sandwich

The completed Sandwich

(452)

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