Name: B’s Roast Beef Sandwich on Caramelized Onion Focaccia
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 1 sandwich
Ingredients: 4 tablespoons butter; 1 tablespoon olive oil; 2 Spanish onions, julienne; 1/2 teaspoon salt; 1 cup sour cream; 1 cup mayonnaise; 3 ounces freshly grated horseradish root; 1 1/2 tablespoons honey; 1 tablespoon whole grain mustard; 1 tablespoon Worcestershire sauce; Salt and pepper; 18 ounces warm water; 1 ounce active dry yeast; 2 ounces plus 2 tablespoons olive oil, plus more for greasing; 1 1/2 pounds bread flour; 1 ounce salt; 1 ounce sugar; 2 tablespoons chopped fresh rosemary; 1 tablespoon garlic Romano seasoning; 2 ounces vegetable oil; One 5-pound piece beef top round; 1 cup dried oregano; 1 cup Montreal seasoning; 1 quart mirepoix (rough chopped equal parts onions, carrots, celery); 3 slices mild Cheddar; 1 cup crispy fried onions; 1 ounce olive oil

Directions

Special equipment:

a panini press

For the caramelized onions: Heat the butter and oil in a saucepan. Add the onions and gently sauté for 15 minutes, stirring occasionally. Continue cooking until the onions are well browned and caramelized. Add salt to season.
For the horseradish aioli: Whisk together the sour cream, mayonnaise, horseradish, honey, mustard and Worcestershire sauce in a stainless-steel bowl. Season with salt and pepper.
For the caramelized onion focaccia: Add the warm water, active yeast and 2 ounces olive oil to the bowl of a stand mixer. Using a whisk, vigorously beat to bloom the yeast for 2 minutes. Add the flour, salt and sugar, then mix with the dough hook on low speed until the dough ball is nicely formed and supple, 20 minutes. Place the dough ball on a sheet tray and cover with plastic. Let it rest, refrigerated, until doubled in size, about 1 hour. On a slightly greased half-sheet pan, stretch the dough out by hand, covering the entire sheet pan with the dough. Using your fingers, make pockets all over. Spread the caramelized onions evenly over the docked dough. Sprinkle with the rosemary and garlic Romano seasoning and drizzle with the remaining 2 tablespoons olive oil. Proof the dough (let rise) until doubled in size, 1 hour 30 minutes or 2 hours.
Preheat the oven to 350 degrees F.
Bake the focaccia for 30 minutes. Let cool completely, then cut off a 3-by-6-inch piece and cut in half.
For the roast beef: Meanwhile, preheat the oven to 275 degrees F.
Rub the vegetable oil over the beef. Liberally season the beef with the oregano and Montreal seasoning. Place the mirepoix in a roasting pan. Place the beef on top of the mirepoix and place in the oven; bake until the internal temperature reaches 135 degrees F, about 2 hours. Cool slightly and trim off excess fat while it’s still warm. Cool completely before slicing.
For B’s roast beef sandwich: Evenly distribute the cheese on both halves of the focaccia and melt in the oven. Drizzle the horseradish mayonnaise on top of the cheese. Top with slightly warmed roast beef and crispy onions. Close the sandwich and lightly brush with the olive oil before placing the sandwich into a panini press to toast.