Oven Baked Sandwich with Raspberry Balsamic Butter

Oven Sammich

After last week’s lively debate on the pros and cons of long vs. short recipe titles (loved your thoughts, thank you), today I’m hitting you up with the whole shebang. Well, almost. I omitted a few ingredients from the title so as not to overwhelm.

At times I need to revise my menu plan to focus on the folks in front of me (’tis far, far better to spend time with people than my stove), and The Man Of Few Words has an unpredictable work schedule and an appetite to match. I never know if he’ll walk through the door ravenous as a grizzly or in ‘snack mode.’

My solution is to throw together whatever’s lurking in the fridge and present it in “new & improved” form (shhh…) and this sandwich was the result of one of those occasions.

Oven Baked Sandwich with Raspberry Balsamic Butter

1/2 loaf of Italian Bread (or other rustic-style bread), split horizontally

Slices of leftover Roast Beef

Slices of Sharp Cheddar cheese

Thinly sliced red onions (I used caramelized onions*)

Sliced mushrooms

Roasted red peppers, drained (I used the jarred kind)

Sea salt & freshly ground pepper

Red & green lettuce leaves

Raspberry Balsamic Butter

4 Tbsp. butter, softened

1 Tbsp. whole grain Dijon mustard

1/2 Tbsp. raspberry balsamic vinegar (or to taste)

1 Tbsp. capers, drained

(*Caramelized onions are marvelous in this, but they require at least an hour of prep, unless you happen to keep a stash on hand like me…)

Combine Raspberry Balsamic Butter ingredients; set aside.

Place a piece of tinfoil large enough to accommodate the “stuffed” sandwich on a sturdy baking sheet. Preheat oven to 375° F.

In a large skillet, sauté mushrooms until nearly browned. Add roasted red peppers (pat dry, if needed) and stir until heated through.

Slather interior of bread with Raspberry Balsamic Butter, then layer with roast beef and cheese slices. Top with caramelized (or red) onions, mushrooms and peppers. Season with salt and pepper. Close the sandwich (as best you can) and wrap in tinfoil.

Bake 15 to 20 minutes, or until beef is heated through and cheese is melted. If you prefer a “crispier” sandwich, open the foil during the last 5 minutes of baking.

Transfer to a serving platter, insert lettuce leaves at will, slice, serve, and enjoy!

Oven Sammich 3

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For you football fans out there, this is an easy ‘make-ahead’ for Superbowl weekend. Assemble earlier in the day, wrap and refrigerate, then heat and eat. (Adjust baking time as needed.) This made 4 servings; feel free to multiply.

Spend time with the people you love!

Enjoying punting in the kitchen,

~ Kim

Do you cook for a spontaneous eater?