California French Dippin with Fontina, Yogurt-Horseradish and Caramelized Onion Jus
Chef Ryan Scott
Directions for Yogurt-Horseradish Dipping Sauce
In a medium bowl, whisk non-fat Greek yogurt, garlic, horseradish, chives, lemon juice, salt and pepper to combine. Refrigerate and let flavors marry for at least 1 hour.
Directions for Caramelized Onion Jus
Add oil to a small saucepan over medium heat. When oil is hot, add sliced onions. Season with salt and pepper, to taste. Sauté onions for about 10 minutes, or until golden brown. Add beef stock, rosemary and thyme, then bring to boil. Reduce heat to medium low and simmer for 10 minutes. Remove sprig of thyme and rosemary.
Directions for Sandwich
Preheat Panini press. Butter outside of top and bottom Sandwich Thins® Rolls. Assemble sandwich with 1 slice of Fontina cheese on bottom roll. Place 4 slices of roast beef on top of cheese. Place last piece of cheese over roast beef and lay the other half of roll on top. Press sandwich in press for about 5-8 minutes, or until golden brown. Reheat onion jus to prepare for serving. Once sandwich is golden, remove from press. Slice sandwich in half and serve immediately with onion jus and yogurt-horseradish dipping sauce on the side for dipping.