Open Faced Roast Beef Melts - A quick easy weeknight dinner the entire family will enjoy.
I have had such great feedback from you guys on these easy type meals I've been sharing lately. While my passion still lies with large complicated dishes, I'm quite enjoying playing around in the kitchen for some quick and easy family meals.
I used to think that "The Witching Hour" was the worst when the kids were babies. I was always told, that is the time of day babies hit sensory overload and get super fussy. Well, I waited and waited for that to pass and well, my son is just about 6 and my daughter is now 3 and it hasn't ended. Seriously, the worst time of day is always that 4-6 PM window of time. They can be angels all day long and then, BAM - instant brats. The whining, the fighting, and overall just nastiness, is enough to drive anyone crazy.
My point, besides my getting to vent, is that while my kids are being super bratty and nasty, it makes it very difficult for me to spend any time in the kitchen getting dinner ready. I like having some super easy meals in my arsenal for the nights when they are making things especially difficult for me.
The only work involved in these Open Faced Roast Beef Melts is caramelizing the onions, and let's be honest, that's not really work. The whole idea of caramelizing onions is leaving them alone long enough to develop caramelization. So, it's basically no work at all.
If you have kids who are super picky and aren't into all the goodness that is caramelized onions just leave out the onions.
After the onions are caramelized, you just layer the ingredients on the bread and pop it in the oven for a few minutes to get it all melty.
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Open Faced Roast Beef Melts
- 1 loaf ciabatta sliced in half horizontally
- 3 large sweet onions sliced thinly
- 1 T olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon balsamic vinegar
- 1 lb deli roast beef
- 8 slices provolone cheese
- Preheat oven to 450.
- Heat oil in a large skillet over medium heat. Add onions. Reduce heat to medium/low and allow onions to caramelize, about 20 minutes. Stir, but only occasionally. Season with salt, pepper and balsamic vinegar.
- Layer ingredients on top of bread in this order: onions, roast beef, provolone cheese.
- Place loaded bread halves on a baking sheet and cook at 450, 5-7 minutes, just until cheese is melted and browned. Remove from oven and cut into desired portion sizes.
Christine @ One TIPsy Chick says
peter @feedyoursoultoo says
This is so totally up my alley. From the bread, to the onions, to cooking it open faced. Great sandwich!
Linda (Meal Planning Maven) says
My kids would go crazy over these sandwiches! Yummy!