Sub sandwich filled with caramelized onions, gooey Muenster cheese, Impossible beef, and arugula.
This recipe came about when I was trying to figure out a way to use up some onions that I'd had sitting around for a while. My search first led me to French onion soup which then brought me to the French onion sandwiches! This recipe is for a vegetarian version of some of those sandwich recipes I saw.
You can use any plant- based "beef" you'd like. I like Impossible beef or Morningstar Farms grillers crumbles.
FRENCH ONION SANDWICH
Serves 3-4
INGREDIENTS:
1 tbsp extra virgin olive oil, plus more as needed
2 onions, thinly sliced
2 tbsp balsamic reduction
1-12 oz pkg Impossible beef
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp salt, divided
1 tsp (vegetarian) Worcestershire sauce
1 large loaf pumpernickel bread, hollowed out
1 packed cup of arugula
4 oz Muenster cheese, shredded
DIRECTIONS:
In a skillet on med- low, heat up the olive oil. Add the thinly sliced onions and 1/4 tsp salt. Sauté 30-45 minutes, stirring occasionally, until soft and browned. Add the balsamic reduction, stir to combine, and cook a few minutes more.
At this point, preheat your oven to 350 F.
Set onions aside in a bowl and put skillet back on stovetop and increase heat to medium. Add oil if there is not any left in the pan and add your Impossible beef. Add the onion powder, garlic powder, and 1/4 tsp salt. Cook, stirring occasionally, for about 5 minutes or until mostly cooked through. Add the Worcestershire sauce and cook 2 minutes more. Set aside.
Slice the bread lengthwise and hollow out the insides. Place the bottom of the loaf on a baking sheet. Top with the caramelized onions, the arugula, half of the shredded cheese, the beef mixture, and then the rest of the cheese. Place the top of the bread on top and bake in the oven for 10-12 minutes or until cheese has melted and bread has toasted a bit.
Enjoy!
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