Roast Beef Sandwich with Chimichurri, Caramelized Onions, and Goat Cheese

You can always feel good about eating a sandwich. It requires minimal effort, and it is insanely versatile. You can choose  any ingredients that fancy you, slap them in between two slices of quality bread  and you have a delicious and intriguing meal. 

This sandwich was inspired by a pot of vibrant green chimichurri; the Argentian "pesto", or, if I were to mirror it to Indian food, it would be the sister of the everyday green chutney. Just as Indians slather chutney on everything, the Argentinians reach for their chimichurri. You can save plenty of dollars by creating your own condiments, and it's great because it allows for some personal embellishment. The chimichurri is a great condiment to start with. 

Parsley creates the foundation for most chimichurries, and many Argentinians will argue that they wouldn't use any other herb. But we're not trying to please anyone here. Just our taste buds. So I've included cilantro and mint in this version. But this is also fine without mint, or even made with cilantro or parsley on their own. 

The pairing of chimichurri and beef is quite famous. The garlic and red wine vinegar really wakes up the roast beef, and goat cheese adds creaminess and a slightly tart flavor. The chimichurri and the goat cheese up against the sweet caramelized onions really makes the entire sandwich sing. This is definitely a pick me up sandwich. 

Roast Beef Sandwich with Chimichurri, Caramelized Onions, and Goat Cheese

Serves 1

For the chimichurri (Serves 4):

1/4 cup cilantro
1/4 cup parsley
1/4 cup mint
1 clove garlic
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

For the caramelized onions: (Serves 4) Yield: 1/4 cup

cooking spray, (canola oil flavored is good here)
1 1/2 cups white onion, sliced
1 teaspoon dark brown sugar (or white granulated if that's all you have)

For the sandwich:

2 slices whole grain bread, toasted if you prefer
3 oz lean roast beef deli meat
1 tablespoon chimichurri
1 tablespoon plain low-fat goat cheese, spreadable at room temp
1/4 cup romaine lettuce
1 tablespoon caramelized onions 

For the onions:

1.) Coat a nonstick pan with cooking spray, add the onions and start cooking over a medium low heat for 10 minutes. 

2.) Once the onions are translucent, add the sugar, and cook an additional 6-8 minutes. Stir frequently. *Scroll down to view photo of final result*

*This may take more or less time depending on the intensity of your heat and quality of your pan, so keep an eye on this*

While the onions are caramelizing, make the chimichurri:

1.) Add the garlic to a small food processor and blend until it is chopped down to fine bits.
2.) Add the rest of the ingredients and blend until smooth. 

My chimichurri didn't blend easily the first time, so use a spatula to bring the sauce settling on the bottom of the processor to the top;  continue doing this and blend until you have a smooth sauce.

To assemble the sandwich:

1.) Spread the goat cheese over both slices bread.
2.) Divide 1 tablespoon chimichurri between bread slices and spread over the goat cheese.
3.) Top each slice with 1/2 tablespoon caramelized onions.
4.) Add lettuce to each slice. 
5.) Bring both slices together to form your sandwich.   

No comments:

Post a Comment