The grilled onions in this recipe add a little kick and can be made ahead of time. Perfect for a tasty lunch!
Recipe by Chef Matt Stowe. Brought to you by GLAD®.
red onion, peeled, sliced ⅛-inch thick slices
Tbsp olive oil
salt and pepper, to taste
Sandwich & Assembly
cup creamed horseradish
leftover steak, thinly sliced
baguette or favourite loaf of bread, cut in half lengthwise
cups arugula, depending on how large of a sandwich you would like to make
Parimigiano-Reggiano cheese. sliced into ribbons using a vegetable peeler (optional)
Preheat your BBQ. Toss onion slices and olive oil together with salt and pepper.
Place on the grill and cook for 2-3 minutes until lightly charred and the onions have softened slightly. Remove and set aside.
Mix together mayonnaise and horseradish in a bowl and set aside.
Place sliced steak on bottom piece of bread, spread grilled onions over the beef. Top with arugula and ribbons of parmesan. Top with other piece of bread. Cut into desired sized pieces and serve. Spread desired amount of horseradish mayo on each piece of bread.