Short Rib Sandwiches

Southern Living
Makes 4 servings


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1 large red onion, thinly sliced
2 tablespoons balsamic vinegar
1 (12-oz.) sourdough French bread loaf
3 tablespoons stone-ground Dijon mustard
2 ounces blue cheese, crumbled
3 cups firmly packed arugula


Prep: 20 Minutes
Cook: 6 Minutes
Stand: 5 Minutes
Broil: 10 Minutes

1. Sauté sliced onion in a lightly greased nonstick skillet over medium-high heat 6 minutes or until tender. Remove from heat, and stir in 2 Tbsp. balsamic vinegar. Let mixture stand 5 minutes.

2. Cut bread into 4 pieces. Cut each piece in half lengthwise, cutting to but not through opposite side. Place bread pieces, cut sides up, on a wire rack in a broiler pan.

3. Broil 6 inches from heat 3 to 4 minutes or until lightly toasted.

4. Spread cut sides of bread evenly with mustard. Stir together meat and gravy; spoon evenly onto bread. Sprinkle with cheese.

5. Broil 6 inches from heat 4 to 6 minutes or until cheese is melted. Toss together onion mixture and arugula; top sandwiches with mixture.

Created date

December 2007