RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5788
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| Recipe Name: |
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$4.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
These delicious sandwiches are from the Corner Bakery Cafe in Chicago. Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.
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Ingredients:
2.5 Pounds onion, red peeled,cut thru stem in 8 wedges
1 Cup mayonnaise
0.25 Cup basil, fresh chopped
2 Cups arugula
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Directions:
Preheat oven to 425 degrees.
Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and Arugula. Cover with top halves of bread. |
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| Nutrition per Serving: |
| Calories: |
630 |
Total Carbs: |
50.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
77.3 |
Fat: |
36.9 |
Protein: |
29.62 |
| Fiber: |
0.59 |
Sodium: |
713.83 |
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