Italian Baguette Sandwiches with Balsamic Caramelized Onions
Servings: 4
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.
