FRENCH ONION STEAK SANDWICH
Tuesday, December 22, 2009
INGREDIENTS
24 steaks, boneless beef rib or rib-eye roll
48 slices of French bread
3 lbs gruyere cheese, shredded
2.25 quarts prepared onion jus, hot
1/2 cup vegetable oil
4 lbs onions, sliced
Salt and ground black pepper, as needed
GARLIC AIOLI
1.5 cups mayonnaise
1.5 tbsp Dijon-style mustard
1 tsp fresh garlic puree
DIRECTIONS
Heat oil. Add onions and cook over low heat, stirring often until onions are caramelized. Season with salt and pepper. Cover and set aside.
To make garlic aioli, mix mayonnaise, Dijon-style mustard and garlic puree in a bowl until thoroughly blended. Cover and refrigerate.
For each serving (to order), grill or pan-broil one steak to desired doneness and thinly slice. Season with salt and pepper. Toast or grill 1 side of 2 bread slices. Spread each toasted side with 1/2 tbsp garlic aioli. Place steak on toasted side of 1 bread slice. Top with 1/4 cup caramelized onions and sprinkle top of sandwich with 2 oz cheese; melt under salamander until bubbly and golden brown. Top with second slice of bread and serve with 3 oz onion jus.
Makes 24 sandwiches.
Recipe courtesy Canada Bread Foodservice.
