Saturday, March 27, 2010

Grilled Maréchal & Roast Beef Sandwich with Carmelized Onions, Sauteed Mushrooms and Thyme

On my most recent visit to Leslieville Cheese, owner Michael introduced me to Maréchal cheese. It's a raw cow's milk cheese whose rind is rubbed in herbs during the ripening process. It's just delicious, and so I was inspired to make something with it. Rowe Farms roast beef made a perfect accompaniment!

Ingredients (makes 1 sandwich):

  • Maréchal cheese (you could substitute for aged cheddar or appenzeller if you can't find maréchal)
  • 4-5 slices of good roast beef (I used Rowe Farms)
  • 2 slices of ciabatta bread
  • 1/4 white onion, sliced
  • 5-6 cremini mushrooms, sliced
  • 1 sprig thyme
  • 1/2 tsp sugar
  • grainy dijon mustard
  • mayonnaise
  • butter, olive oil, salt & pepper
  1. Heat a pat of butter & about a tablespoon of olive oil over medium heat until butter has melted. Add in onion and sugar. Let cook until onions are golden & soft (will take about 20 minutes). Don't rush the onion or let burn - you may have to turn your burner down to medium-low.
  2. Once onion is done, transfer to plate. In the same skillet, add another small pat of butter & mushrooms. Cook on medium-high until mushrooms are browned. Near the end, add the leaves from the thyme sprig.
  3. Meanwhile, start assembling the sandwich! Place slices of cheese on either side of the sandwich (helps keep it together when melted). Spread dijon and mayonnaise on lightly or as you like it. Add roast beef slices and carmelized onion. Season with salt & pepper. Top with mushrooms when done. Butter both sides of the sandwich lightly.
  4. Place sandwich in the same skillet over medium heat. Let get golden-brown on each side, turning once (you may need to turn your burner down slightly). 
Serve and enjoy!

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