Best Toasted Blue Cheese And Caramelized Onion Sandwiches Recipes

Grilled Beef Sandwich With Caramelized Onions and Blue Cheese Ho image

Provided by EmilysMommy

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

leftover grilled steak, cut into 1/4-inch slices
1/4 cup sour cream
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish (more if desired)
1/4 teaspoon Worcestershire sauce
salt and pepper
2 ounces crumbled blue cheese
1 tablespoon olive oil or 1 tablespoon butter
1 large onion, peeled and sliced thin
mixed salad green (optional)
2 large crusty rolls

Steps:

In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
Stir in blue cheese. Set aside.
Meanwhile, heat a medium skillet over medium high heat.
Add the oil, then the onions.
Season lightly with salt and pepper.
Saute until very tender and golden, stirring often.
To make the sandwiches, split the rolls in half.
Place beef slices on bottom half.
Top with some onions, then some sauce.
Top with the other half of the roll.
Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.

Nutrition Facts : Calories 421.7, Fat 23.5, SaturatedFat 10.3, Cholesterol 33.9, Sodium 748, Carbohydrate 39.9, Fiber 2.4, Sugar 4.6, Protein 13.4

Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
4 portobello mushrooms, sliced 1/4 inch thick
2 tablespoons olive oil
2 yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
Blue Cheese Spread:
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
4 hoagie rolls (I like Martin's), split
1 cup arugula
Balsamic vinegar, for drizzling
Kosher salt

Steps:

For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
Heat a grill pan over medium-high heat.
Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.