Denver Bread company, located just a few blocks from our home, daily makes the most wonderful sfilatini (about 16" crusty loaves with pointy ends), delectably soft and puffy sandwich rolls, and (above) baguettes. The baguettes are long enough to make 4 sandwiches.
Once again today's post is not so much a recipe as an idea forum. A few days ago I posted about home-aging steaks. After getting 2 dinners out of the steaks we still had enough for these sandwiches.
One thing we always do is to pull some of the soft centers of the bread out and make it into great breadcrumbs. We cut down a little on our carbs this way.
4 slices of your favorite sandwich rolls
mustard or mayo or your favorite condiment (ours was a sort of Russian dressing we made for Reubens last week)
1 tbsp olive or vegetable oil
1 medium onion, sliced moderately thinly
leftover steak, sliced thinly
cheese (your choice)
salt and pepper to taste
Heat the oil in a wide saute pan. When hot, add the onion and sprinkle with some salt and pepper. Saute until caramelized over medium/medium-high heat, tossing often (about 10-12 minutes.
Lay the steak slices on top of the onions and top the steak with cheese. Cover loosely with a piece of foil and heat through until the cheese is melted. Fill up your bread and enjoy! Messy but good!