- 1 bulb garlic
- Kosher salt
- Fresh ground black pepper
- Sour Dough Bread (or your favorite artisan bread)
- 1/2 sliced melting cheese (Havarti, Brie, Swiss etc.)
- 3 pounds top round beef roast
- 3 large yellow onions
- ½ Tablespoon sugar
- Olive Oil
- 1/8 cup Balsamic vinegar
- ½ stick butter, melted
Break garlic bulb into cloves without removing skin on each clove. Get a dry sauté pan hot, add cloves of garlic and toss (sauté) until small brown spots appear on all sides of the skin of the cloves of garlic. Remove from pan and let cool. Once cool enough to handle, remove skins and stem top.
Prepare beef by tying into a roast. With a small, narrow paring knife, cut slits into beef half way into the roast. Stuff toasted garlic clove into slit into center of roast. Do this as often as you like as there is NEVER enough garlic in my opinion. Reserve about 6 cloves. On a cutting board, press garlic cloves, with side of knife, into the board making a paste. Add some salt to help grind this into a fine paste. Add salt and pepper and a little olive oil to the garlic paste and once smooth, rub this paste into the beef roast covering well. In a lightly oiled sauté pan big enough to fit the roast, bring pan to smoking hot and add roast searing all sides. This will seal the slits where the garlic was pressed into the roast keeping the roast moist while cooking. Place roast in a preheated oven at 250f and cook until 130f internal temperature is achieved. A 3 pound roast takes about 1 hour and 45 minutes. Remove roast and let cool. It is even better as leftovers the next day. Once ready for sandwiches, slice very thin.
While roast is cooking, prepare caramelized onions by removing skin and stem and cutting onion in half through the stem. Place flat on cutting board. Slice the onions into 1/8 inch slices. Be consistent to ensure even cooking times of onion slices. Place enough olive oil in a sauté pan to just barely cover surface. Get pan hot and add sliced onions. Toss onions to coat with oil and let sit on medium heat until they start to brown. Toss onions and let sit until that side starts to brown. Lower heat to low-medium. The objective is to get the onions golden brown without burning the edges. If the edges get burned, remove the burnt onions. Once onions start to get evenly brown, start mixing the onions with a wooden spoon until even golden brown color is achieved. This may take a half hour or more. Once a nice golden brown, add the sugar to the onions and mix well until nicely darkened and evenly caramelized. Add the balsamic to the pan and mix well into the onions until the bottom of the pan is dried. Remove from heat and let cool.
Prepare grill for making sandwiches by getting grill hot and oil grates. This can also be done in a sauté pan, George Foreman or Panini grill. Melt butter on a bowl in the microwave. Brush your bread on one side with the butter and place butter-side down on plate. Place 2 slices of cheese on dry side of bread, sliced roast beef, spread on desired amount of caramelized onions and top with 2 more slices of cheese. Place dry side of second slice of bread down on cheese. Place sandwich on grill until the grates are browned into bread and cheese melts. Turn sandwich over and do the same on that side. Remove from grill and let sit until cool enough to handle.
Makes about 6-8 sandwiches depending on bread size.