Roast beef and french onion grilled cheese


Lunch today, January 2, 2016
Fast and easy lunch, or any occasion,
2 servings
  • 1 tablespoon(s) olive oil
  • 1 small onion, sliced
  • 1 teaspoon(s) thyme leaves
  • Kosher salt
  • Pepper
  • 4 slice(s) (1/2-inch-thick) rye bread
  • 1 tablespoon(s) melted unsalted butter or olive oil
  • 1 tablespoon(s) whole-grain mustard
  • 2 ounce(s) Gruyère cheese, grated
  • 2 slice(s) roast beef
1) Heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 12 minutes. Reduce the heat to medium-low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, 15 to 20 minutes more (add 1 tablespoon water to the skillet if the onions start sticking).
Brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole-grain mustard, Gruyère cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.

Nutritional notes:
Calories per serving 430

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