Pot Roast Sandwiches with Blue Cheese and Crispy Onions
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 cup thinly sliced onions
3/4 cup thinly sliced mushrooms
1 clove garlic. minced
3/4 cup beef broth
3 Tbsp. ketchup
1-1/2 Tbsp. heavy cream
1-1/2 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 lb. cooked pot roast, cut into 1/8-inch thick slices
1 long loaf French baguette, horizontally cut in half, toasted, vertically cut into 4 equal pieces
4 oz. crumbled Blue cheese
1. Combine butter and oil in medium skillet. Cook onions on medium heat 6 to 8 minutes or until golden brown and crisp. Remove; drain; set aside. Add mushrooms and garlic to skillet. Cook on medium-low heat 3 to 4 minutes or until golden. Remove from skillet.
2. Deglaze skillet with broth. Stir in ketchup, cream, Worcestershire sauce, mustard, mushroom mixture and pot roast; heat through.
3. Divide mixture over bottom bread pieces. Sprinkle with onions and Blue cheese. Cover with top of bread and serve.
Nutritional information per serving: Calories 869; Total Fat 43g; Saturated Fat 20g;