CELEBRATING MAY LONG WEEK-END!
This distinctly Canadian holiday serves as the official marker to end winter. Even if the date marks the informal start of summer, you could be planning for a backyard barbecue or an impromptu indoor shut-in due to an array of snow, sleet, rain or hail.
But for Canadians, it is a good excuse to celebrate the beginning of the summer season. Canadians jokingly refer to ‘Victoria Day’ as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For most Canadians, this is the first warm-ish long weekend since Easter, so they head to campsites armed with a 24 case of beer. Although we hang on to the Victoria Day name for old times’ sake, somehow it seems we are really celebrating the beginning of the summer season. May ‘two-four’ is probably the more accurate moniker.
Hot roast beef sandwiches with onion jam are perfect for today. They will work if you are outside or indoors. Layers of shaved roast beef are piled on top of garlic rolls and topped with melted mozzarella and a homemade sticky-sweet onion jam. The onion jam used for this roast beef sandwich just takes it to the next level!
Onion jam is an extremely versatile condiment that can be used in many ways such as a spread on crackers or crostini, as a pizza topping, in salad dressings, or as a complement to roasted vegetables. You can also add it to mini tarts and puff pastry appetizers, your favorite burger patty, a cheese board, or as a topping for both a tart and focaccia or swirl it into macaroni and cheese.
Its unique flavor can be sweet and savory and can include a variety of flavors like red wine vinegar, balsamic vinegar, black pepper, lemon juice, and lemon zest. In terms of consistency, it is not unlike a fruit preserve, as the pieces of diced onion are intact and still look like an onion and it is spoon able just like a fruit preserve.
Enjoy your holiday weekend to the fullest!
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- 8 Tbsp unsalted butter
- 1/4 cup olive oil
- 5 cloves garlic, grated
- 1/4 tsp crushed hot pepper flakes, optional
- 1/4 cup flat-leaf Italian parsley, minced
- salt to taste
- 8 slices Villaggio Harvest Bread Alternately you could use some Ciabatta Rolls if you prefer.
- 3 Tbsp Pecorino Romano, grated
- 1/4 cup olive oil
- 3 large sweet red onions, diced (about 908 gm)
- 1/2 tsp salt
- 3/4 cup sugar
- 1 cup balsamic vinegar
- 1/2 tsp dried thyme
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
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- Sauté the garlic in the butter & oil for 2-3 minutes over medium-low heat or until fragrant. Turn off the heat & add in the crushed red pepper flakes & parsley along with a pinch of salt (to taste).
- Lay bread slices out on work surface & distribute the garlic butter over all. Sprinkle with the Pecorino. Set aside.
- Sauté the onions in olive oil over medium heat until golden (about 15 minutes). Add the salt, sugar, balsamic vinegar & thyme. Cook for another 10 minutes or until the jam has thickened. Taste & adjust salt, pepper & sugar levels to taste. Pour the jam into a bowl & set aside.
- Preheat panini grill to 350 F.
- Divide roast beef into 4 portions & place on 4 of the slices of garlic bread then top with mozzarella, dividing evenly.
- Spread the onion jam on top of the mozzarella then place the remaining 4 slices of garlic bread on top of the sandwich. Grill on a panini grill until golden & slightly crispy.
• 3/4 cup of sugar will yield a moderately sweet onion jam. Feel free to use more or less sugar to taste.