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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
1 large red onion, thinly sliced |
2 tablespoons balsamic vinegar |
1 (12-oz.) sourdough french bread loaf |
3 tablespoons stone-ground dijon mustard |
3 cups shredded red wine short ribs |
1/2 cup gravy from red wine short ribs |
2 ounces blue cheese, crumbled |
3 cups firmly packed arugula |
Directions:
1. Sauté sliced onion in a lightly greased nonstick skillet over medium-high heat 6 minutes or until tender. Remove from heat, and stir in 2 Tbsp. balsamic vinegar. Let mixture stand 5 minutes.
2. Cut bread into 4 pieces. Cut each piece in half lengthwise, cutting to but not through opposite side. Place bread pieces, cut sides up, on a wire rack in a broiler pan.
3. Broil 6 inches from heat 3 to 4 minutes or until lightly toasted.
4. Spread cut sides of bread evenly with mustard. Stir together meat and gravy; spoon evenly onto bread. Sprinkle with cheese.
5. Broil 6 inches from heat 4 to 6 minutes or until cheese is melted. Toss together onion mixture and arugula; top sandwiches with mixture.
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