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Pot Roast Sandwiches with Blue Cheese and Crispy Onions
Ingredients
- 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
Directions
- 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;
- Trans. Fat 0g; Cholesterol 182mg; Sodium 1435mg; Total Carbohydrate 66g; Dietary Fiber 4g;
- Total Sugars 5g; Protein 54g
