Warm french bread topped with simmering roast beef, caramelized onions, gorgonzola or provolone cheeses and spicy chipotle mayo will have them coming back for more.
2Chipotle Chiles in adobo saucefrom 7-oz can, diced
1TablespoonLime Juice
1/2teaspoonblack pepper
1cupcrumbled Gorgonzola cheese4 oz or 8 Provolone Cheese slices
Instructions
In medium skillet, heat oil and butter over medium heat. Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. Remove from heat.
In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper.
Spread 1/2 of mayonnaise mixture over cut sides of french bread. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top loaf with beef and onion; top with gorgonzola or provolone cheese.
Set oven to Broil. Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Watch closely! Cut each sandwich into 4-6 pieces. If desired, serve broth with sandwiches for dipping.
*Adapted from my own Pillsbury Bake-Off recipe entry - Roast Beef and Gorgonzola Hoagies