A few years back I found a good sandwich recipe. It's from the tailgating section of a recipe website called Razzle Dazzle Recipes. It serves 6 hungry armchair quarterbacks.
Ingredients
2 tbsp butter
2 large onions, thinly sliced
1/4 tsp dried thyme
2 tbsp balsamic vinegar
1/4 cup apple butter [I bought mine at Bulk Barn but if you can't find it reduce some apple sauce, it works just as good]
1/4 cup dijon mustard
12 oz or 6 thick slices of deli roast pork [I'm thinking pastrami this year]
4 oz or 6 thin slices swiss cheese [but I'm thinking provolone this year]
1 loaf soft white Itallian bread. [maybe Villagio because those tv commercials are so appealing]
Instructions
Heat butter in a large skillet. Add onions and thyme. Cook, stirring frequently until onions are a dark golden brown. Add vinegar. Let simmer to reduce. Remove from heat and set aside.
Mix apple butter and dijon mustard in a small bowl. Set aside.
Half the bread lengthwise and pinch out crumbs to create an indentation for fillings. Leave a bit of a border so the fillings don't spill out. Spread mustard/apple butter mixture over each bread trough. Arrange 3 slices of pork on each half. Spoon the carmelized onions over the pork on each half. Top with 3 slices of cheese on each half. Place top over bottom.
I always squish my sandwiches or sammies as Rachael Rays says, because they just taste better squished.
Cut the sammie into 6 equal portions and serve.
YUM-O!
Interesting, the pinching out crumbs to make a place for the fillings to sit. I always have problems with my sandwich innards dropping all over the place.
ReplyDeleteAND if you put the bread crumbs in a baggie and freeze them you can use them in your stuffing mix for American Thanksgiving or Christmas!
DeleteI hate when you go to eat a sandwich and it squirts out on your jersey. Pretty maddening.