California French Dippin with Fontina, Yogurt-Horseradish and Caramelized Onion Jus
With:
Oroweat 100% Whole Wheat
Ingredients
- Sandwich
- 2 oroweat 100% Whole Wheat Sandwich Thins rolls
- 1 8oz. package of roast beef, 4 oz. per sandwich
- 4 slices fontina cheese
- 2 tbsp. butter
- 1/2 c. yogurt horseradish per sandwich
- 2 c. caramelized onion jus (see recipe), 1 c. per sandwich
- ___________________________________
- Yogurt-Horseradish Dipping Sauce
- 1 c. plain non-fat Greek yogurt
- 4 cloves garlic, minced
- 2 tbsp. horseradish
- 2 tbsp. chives, minced
- 1 tsp. lemon juice
- 1/4 tsp. ground black pepper
- salt, to taste
- ___________________________________
- Caramelized Onion Jus
- 2 tbsp. vegetable oil or corn oil
- 4 c. onions, thinly sliced
- 2 c. beef stock
- 1 sprig rosemary
- 1 sprig thyme
- salt, to taste
- ground black pepper, to taste
Instructions
- Directions for Yogurt-Horseradish Dipping SauceIn 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 JusAdd 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 SandwichPreheat 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.
- Sandwich 100% Whole Wheat
- 2 oroweat 100% Whole Wheat Sandwich Thins rolls
- 1 8oz. package of roast beef, 4 oz. per sandwich
- 4 slices fontina cheese
- 2 tbsp. butter
- 1/2 c. yogurt horseradish per sandwich
- 2 c. caramelized onion jus (see recipe), 1 c. per sandwich
- ___________________________________
- Yogurt-Horseradish Dipping Sauce
- 1 c. plain non-fat Greek yogurt
- 4 cloves garlic, minced
- 2 tbsp. horseradish
- 2 tbsp. chives, minced
- 1 tsp. lemon juice
- 1/4 tsp. ground black pepper
- salt, to taste
- ___________________________________
- Caramelized Onion Jus
- 2 tbsp. vegetable oil or corn oil
- 4 c. onions, thinly sliced
- 2 c. beef stock
- 1 sprig rosemary
- 1 sprig thyme
- salt, to taste
- ground black pepper, to taste
- Directions for Yogurt-Horseradish Dipping SauceIn 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 JusAdd 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 SandwichPreheat 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.
