Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This recipe makes delicious sammy’s for laid back weeknights. We recommend using French bread or hoagie rolls from the bakery section of the grocery store as opposed to buns from the bread aisle for sturdier, crustier results. When you’re ordering sliced roast beef from the deli counter, ask that it’s sliced thinly so you can pile it on the sandwiches in delicate easy to chew layers. Low, slow heat is the best way to go when cooking the onions so you end up with a ton of sweet caramelization and no burning.

Karen Rankin


Credit: Greg Dupree

Recipe Summary test

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon of the oil in a medium skillet over medium-high. Add onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Reduce heat to medium-low and cook, stirring often, until onion is very soft and deep golden brown, 18 to 20 minutes.

  • Meanwhile, stir together goat cheese, mayonnaise, chives, and pepper in a small bowl. Divide goat cheese mixture among cut sides of hoagie rolls, spreading evenly to cover. Divide roast beef, arugula, and caramelized onions among bottom halves, then sandwich with tops, goat cheese side down. Brush outsides all over with 1 tablespoon of the oil.

  • Heat a large nonstick skillet over medium. Place sandwiches in skillet and place a second heavy skillet on top. Cook, flipping once, until bread is golden brown and crisp, about 3 minutes per side.

  • Toss tomatoes, salt, and remaining 1 tablespoon oil in a medium bowl. Serve with sandwiches.

Nutrition Facts

560 calories; fat 40g; saturated fat 12g; cholesterol 75mg; fiber 3g; protein 25g; carbohydrates 23g; sodium 796mg; sugars 5g.