Roast beef sandwich and cole slaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baguette - French bread | |
| ¼ | cup | Mayonnaise |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Horseradish |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Butter |
| 6 | Red onions - sliced thin | |
| 1 | pounds | Rare roast beef |
| ½ | Red cabbage - shredded | |
| ½ | Green cabbage - shredded | |
| ¼ | cup | Sour cream |
| ¼ | cup | Miracle whip/mayonnaise |
| ½ | Lemon; juice of | |
| 3 | tablespoons | Poppy seeds |
Directions
COLE SLAW
Directions: Sandwich: Preheat the oven to 350 degrees. Place baguette into oven for 5-7 minutes to crisp. Remove and set aside. Combine the mayonnaise, mustard and horseradish. Spread mixture onto both sides of sliced baguette loaf. To caramelize the onions, heat the olive oil and butter in a large saut‚ pan. Add the onions and saut‚ over low heat until soft and sweet, about 30 minutes. Season with salt and pepper. Place the caramelized onions on the baguette and then layer the roast beef on top.
Top with other piece of baguette.
Cole Slaw:
Place both cabbage types in a large bow. Add the sour cream, Miracle Whip/mayonnaise, lemon and poppy seeds. Combine well, coating the cabbage.
Refrigerate for 30 minutes before serving.
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Converted by MM_Buster v2.0l.