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.
3 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
4 ounces goat cheese, softened
6 tablespoons mayonnaise
2 tablespoons chopped chives
¼ teaspoon black pepper
4 8-in. hoagie rolls, halved lengthwise
12 ounces thinly sliced deli roast beef
1 cup packed baby arugula
4 medium tomatoes, cut into 8 wedges each
½ teaspoon kosher salt
Sat fat 12g
How to Make It
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.
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