Hot Roast Beef Sandwiches with Onion Jam

These hot roast beef sandwiches aren’t your average deli fare – they’re a masterpiece of melty, savory, sweet perfection that’ll make your taste buds dance.

The magic happens when garlic-buttered rolls meet tender roast beef, but the real star? A homemade balsamic onion jam that transforms these sandwiches from great to absolutely incredible. Sweet, tangy, and rich, it’s the kind of condiment that’ll have you looking for excuses to make these sandwiches again tomorrow.

Ingredients

For the garlic rolls:

• 8 tablespoons unsalted butter
• 1/4 cup olive oil
• 5 cloves garlic, grated
• 1/4 teaspoon crushed hot red pepper flakes (optional)
• 1/4 cup minced flat-leaf Italian parsley
• Salt to taste
• 4 large hard rolls
• 3 tablespoons grated Pecorino Romano

For the onion jam:

• 1/4 cup olive oil
• 3 large sweet onions, diced (about 2 pounds)
• 1/2 teaspoon kosher salt
• 3/4 cup sugar
• 1 cup balsamic vinegar
• 1/2 teaspoon dried thyme

For the sandwiches:

• 4 prepared garlic rolls
• 1 pound shaved roast beef
• 1/2 pound sliced mozzarella cheese
• 1 cup prepared onion jam

Steps

1. Preheat oven to 350°F (175°C). Position racks with one in middle and one in top third of oven. This dual-rack setup is crucial for achieving the perfect crispy-yet-soft roll texture.
2. In a saucepan over medium-low heat, sauté garlic in butter and oil for 2-3 minutes until fragrant but not brown. Remove from heat and stir in red pepper flakes and parsley. Season with salt to taste. The butter should be completely melted and aromatic.
3. Slice rolls and generously brush garlic butter mixture on interior surfaces. Sprinkle with Pecorino Romano, ensuring even coverage. Place on baking sheet, cover with foil. The foil prevents premature browning while the flavors infuse.
4. Bake rolls on lower rack for 12 minutes, then remove foil and transfer to upper rack. Broil for 1-3 minutes until golden and sizzling. Watch constantly – they can burn in seconds!
5. For onion jam: Sauté onions in olive oil over medium heat for 15 minutes until golden brown. Stir occasionally to prevent sticking. Add salt, sugar, vinegar, and thyme. Cook additional 10 minutes until thickened and glossy. Jam should coat the back of a spoon.
6. Assemble sandwiches: Layer roast beef and mozzarella on bottom halves of rolls. Broil 2-3 minutes until cheese melts and bubbles. Top with 1/4 cup onion jam per sandwich and crown with roll tops.

Smart Swaps

• Use provolone instead of mozzarella for sharper flavor
• Substitute caramelized mushrooms for onion jam
• Try ciabatta rolls for extra crunch

Make It Diabetes-Friendly

• Replace sugar in onion jam with 1/3 cup monk fruit sweetener
• Use whole grain rolls (reduces carbs by 12g per serving)
• Limit onion jam to 2 tablespoons per sandwich
• Pair with a side salad to slow sugar absorption

Pro Tips

• Slice onions uniformly for even caramelization
• Let roast beef come to room temperature for better melting
• Toast rolls cut-side down first for extra crispiness