I am an advocate of slow cooking, especially when it comes to making these roast beef sandwiches. Slow cooking has many benefits other than saving time and energy. Cooking the meat very slowly helps it retain more nutrients as well as avoid the carcinogens (substance capable of causing cancer in living tissue) produced from high heat cooking. A slow cooker uses remarkably less energy than a conventional oven or gas burner, reducing your energy bill as well as your impact on the environment. Slow cooking reminds me of the way I grew up back in Lebanon when my mom and grandma cooked many meals on the wood stove. I cannot forget the flavors nor the tenderness of any meat or beans cooked!!!
For this recipe, I’m going to use some roast beef that I had already cooked in my slow cooker however, by all means use store bought roast beef if you like!
Ingredients:
1/4 cup thinly sliced red onion
4 tablespoons extra-virgin olive oil
4 tablespoons balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 French Demi baguette
3 tablespoons hummus with pine nuts
4 slices roast beef
1/2 cup salad greens
Vinaigrette:
1/2 shallot peeled & finely chopped
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons finely chopped fresh rosemary
1/4 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Method:
- Preheat oven to 350 degrees F
- Place red onion in a small bowl and toss with olive oil, vinegar, salt and pepper. Transfer to a baking pan and roast for 10-12 minutes, or until tender. Remove from the oven and reserve.
- To prepare the vinaigrette, place shallot, vinegar, olive oil, rosemary, salt and pepper in a medium bowl and whisk to combine.
- Slice baguette in half lengthwise. Spread hummus on the bottom half, place roast beef slices on the hummus. Top with the roasted red onions.
- Toss salad greens in vinaigrette to taste and arrange on top of the onions. Reserve remaining vinaigrette for another use.
- Cover with the top half of the baguette. Makes 1 serving.
Bon Appetit