Italian Baguette Sandwiches with Balsamic Caramelized Onions
These Italian baguette sandwiches with balsamic caramelized onions combine crusty homemade sourdough baguette bread, savory fillings, and sweet-tangy onions for an easy, flavorful meal perfect for lunch or dinner.
How do I keep a baguette sandwich from getting soggy?
Spread a thin layer of butter, mayo, or olive oil on the bread to create a barrier, and place wetter ingredients (like tomatoes or pickles) in the middle rather than directly on the bread.
What’s the best way to soften a hard baguette?
Lightly sprinkle it with water and warm it in the oven at 350°F (175°C) for 5–10 minutes to restore its crust and softness.
Should I toast the baguette for sandwiches?
Toasting is optional but recommended—it adds crunch and helps prevent sogginess, especially for warm or saucy fillings.
Cook with me!
Italian Baguette Sandwiches with Balsamic Caramelized Onions
Ingredients
For the balsamic caramelized onions:
- 1 white onion or yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- 1/3 cup dry white wine
- 2 tablespoons traditional balsamic vinegar
For the truffle aioli:
- ½ cup mayo
- 2 tablespoons truffle oil
- 1 garlic clove grated
- Salt and black pepper to taste
For assembling the sandwich:
- Artisanal Baguette
- Basil Pesto
- Manchego thinly sliced
- Roasted Red Peppers in jar liquids drained
- Arugula dressed with lemon juice and olive oil
- Jamon Iberico or cured meat of choice
Instructions
To make the caramelized onions:
- Add the butter to a large pan over medium high heat. Once melted, add the onions and salt to saute for 8-10 minutes, then add 1/4 cup water and stir until evaporated. Continue this process until deeply caramelized, about 8-10 more minutes. De-glaze the pan with white wine and stir until evaporated. Remove from heat to stir in the balsamic.
To make the truffle aioli:
- Combine all ingredients in a small bowl. Mix until smooth then season with salt and black pepper to taste.
To assemble the sandwich:
- Slice the baguette in half lengthwise. Add a generous slather of the truffle aioli on one slice and the basil pesto on the other slice. Layer the bottom slice with the cured meat, sliced Manchego, balsamic caramelized onions, roasted red peppers, and dressed arugula. Add the top baguette piece and use a serrated knife to slice into individual sandwiches.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This is absolutely delicious! Just made this and bought my own garlic, aïoli sauce, also used chicken with beef and salami. Couldn’t find the right cheese, but found an apple smoked Gouda and it was delicious! Will definitely be making this again.
Brought this recipe to my book club and it was a hit! So easy, delish and satisfying. I was amazed at how fast and well it all came together. I even called my mom to tell her she needs to bring this sandwich to her next gathering. I couldn’t find Jamon Iberico, so I used salami instead and it was perfect! I will be making this recipe again and again!
book club and sandwiches sounds like a dream! so so happy yall loved it!!