SERVES:

2

INGREDIENTS:

two 5-6 inch long sandwich rolls

butter for cut sides of rolls and for sauteing onions and mushrooms

one small onion, peeled and thinly sliced

approx. 6-8 button mushrooms, thinly sliced

4 slices Swiss cheese

approx. 4 - 6 ounces sliced roast beef

1 - 2 cups baby arugula

 

PROCEDURE:

This comes together in stages starting by spreading a little butter on the cut sides of the rolls and toasting those in a heavy bottomed pan or cast iron skillet.

Press down on the rolls a little bit as they're toasting and then take them out of the pan when they're golden brown.

Add a little more butter and add as much sliced onion and sliced mushrooms as you like and cook that along.

You want both of those to soften up and cook down quite a bit and, while you're keeping your eye on that, turn the oven broiler on, place some sliced Swiss cheese over the toasted rolls, on top of a baking tray, and then place those underneath the broiler to melt the cheese.

Once the cheese has melted and the mushrooms and onions are cooked to your liking, season the mushrooms and onions with a little salt and pepper and take them out of the skillet.

Add as much sliced roast beef as you like, cook that to warm through and it's time to assemble the sandwiches.

Top the bottom half of the roll with half of the cooked mushrooms and onions, top that with half of the hot sliced roast beef and then tuck some optional baby arugula onto that and close the sandwich.

 

HINTS:

This same technique works with hamburger patties, they just take quite a bit longer to cook. You may want to use a burger roll instead of an oblong sandwich roll.

A little splash of soy sauce in the cooked onions and mushrooms could be a nice touch.