Creating this ciabatta sandwich is about layering flavors. By caramelizing the onions with Maille Balsamic Vinegar and by spreading on a bit of Maille Dijon Originale, you can take the taste from good to amazing!!
Cover a pan with aluminum foil.
Rub the meat with the olive oil, chopped rosemary, salt and pepper, and place it on the foil-lined baking pan. Bring the meat to room temperature for at least 30 minutes or up 2 hours before cooking.
To caramelize the onions, in a large skillet over medium-high heat, add the olive oil and butter along with the bay leaves. Once the butter has melted add in the sliced onions, season with salt and pepper, and cook for 4 minutes.
Pour the vinegar into the skillet and turn the heat to low and allow to cook with lid askew for about 20 minutes or until tender. (Do not turn onions, allow to only cook on one side).
Place the rack in the middle of the oven and preheat up to 230°C.
Roast the meat for about 8 minutes before you turn the heat off, leaving the meat in the oven for 20~25 minutes.
Remove the meat from the oven, transfer to a cutting board, cover with foil and allow meat to rest at room temperature for 15 minutes before slicing thinly.
Slice the Ciabatta lengthwise and toast in a dry skillet over medium heat until brown, if desired.
On the toasted ciabatta, spread on Maille Dijon Originale to taste.
Top with caramelized onion, sliced meat, and arugula.
Ingredients
Directions
Cover a pan with aluminum foil.
Rub the meat with the olive oil, chopped rosemary, salt and pepper, and place it on the foil-lined baking pan. Bring the meat to room temperature for at least 30 minutes or up 2 hours before cooking.
To caramelize the onions, in a large skillet over medium-high heat, add the olive oil and butter along with the bay leaves. Once the butter has melted add in the sliced onions, season with salt and pepper, and cook for 4 minutes.
Pour the vinegar into the skillet and turn the heat to low and allow to cook with lid askew for about 20 minutes or until tender. (Do not turn onions, allow to only cook on one side).
Place the rack in the middle of the oven and preheat up to 230°C.
Roast the meat for about 8 minutes before you turn the heat off, leaving the meat in the oven for 20~25 minutes.
Remove the meat from the oven, transfer to a cutting board, cover with foil and allow meat to rest at room temperature for 15 minutes before slicing thinly.
Slice the Ciabatta lengthwise and toast in a dry skillet over medium heat until brown, if desired.
On the toasted ciabatta, spread on Maille Dijon Originale to taste.
Top with caramelized onion, sliced meat, and arugula.
