If only this photo could convey just how delicious this garlic-infused roast beef sandwich is—tender roast beef piled on fresh bread, topped with melted Swiss (or provolone) and sweet, deeply caramelized onions. This is the kind of sandwich that makes a simple lunch feel special.
Roast Beef Sandwich with Melted Swiss & Caramelized Onions
This sandwich is perfect for a casual Father’s Day lunch or any time you want a satisfying, comfort-style meal without a lot of fuss. The key components—slow-cooked caramelized onions, thinly sliced garlic-roast beef, and a slice of cheese melted under the broiler—are simple, but together they create rich, savory layers of flavor.
Caramelized onions take time, but they reward you with sweetness and depth. When sliced and cooked slowly over medium-low heat, the onions reduce to about half their original volume and develop a golden-brown color and soft, sweet texture. I prefer to cook them with a modest amount of oil so they brown evenly without getting greasy. They’re excellent on sandwiches, burgers, or mixed into sauces.
I don’t eat sandwiches every day, but when I do I choose good, bakery-style bread. A whole wheat French or Italian loaf from the bakery is ideal: it’s usually made with little or no fat and has a crisp crust and tender crumb that stands up well to juicy fillings.
Recipe: Roast Beef Sandwich with Melted Cheese and Caramelized Onions
Summary: Thinly sliced garlic roast beef, sweet caramelized onions, and reduced-fat Swiss or provolone on whole wheat French or Italian bread. Quick to assemble if you have leftover roast beef.
Rating: 5 from 1 vote
Prep: 10 mins Cook: 20 mins Total: 30 mins
Ingredients
- 2 teaspoons olive oil
- 1 large white onion, sliced into rings
- Salt and black pepper, to taste
- 12 oz leftover garlic-roast beef, sliced thin
- 8 oz whole wheat Italian or French bread, cut into 4 pieces
- 4 oz reduced-fat Swiss cheese or provolone (about 1 oz per sandwich)
Instructions
- Heat a 10-inch skillet over medium-low heat. Add the olive oil and the sliced onions. Season lightly with salt and pepper.
- Cook the onions slowly, stirring occasionally, until they are soft and golden brown—about 15 to 17 minutes. Reduce the heat if they begin to brown too quickly; the goal is deep, even caramelization, not burning.
- Slice the bread open. Divide the roast beef so each piece gets about 3 ounces. Pile the beef onto the bread and top each portion with a quarter of the caramelized onions.
- Top each sandwich with the sliced cheese. Place the open sandwiches under a hot broiler for 1 to 2 minutes, watching closely, until the cheese is melted and lightly bubbling. Remove immediately to avoid burning.
- Close the sandwiches and serve warm. These are especially good with crisp chips, a green salad, or pickles on the side.
Notes
Makes 4 sandwiches. Each sandwich has approximately: 2 oz bread, 3 oz roast beef, 1 oz cheese, and 1/4 of the caramelized onions. If you don’t have leftover garlic-roast beef, use thinly sliced roast beef from the deli or leftover roast beef warmed briefly in the skillet.
Nutrition (per sandwich)
Serving: 1 sandwich — Calories: 365 kcal; Carbohydrates: 23 g; Protein: 36.5 g; Fat: 15 g; Saturated Fat: 4 g; Cholesterol: 80 mg; Sodium: 200 mg; Fiber: 2 g; Sugar: 2 g.
Tips
- For extra flavor, lightly toast the cut sides of the bread before assembling the sandwich.
- If you like a little tang, add a thin smear of mustard or a few dill pickle slices under the cheese before broiling.
- To caramelize onions faster, add a pinch of sugar and a splash of balsamic vinegar near the end of cooking, but keep an eye on them so they don’t burn.
Final note
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