Description
Served hot or cold, these roast beef and blue cheese tartine are an easy and elegant dinner! And perfect for sharing with friends.
Ingredients
Scale
- 4 thick slices Rustic Bread
- 1 Walla Walla Sweet Onion, thinly sliced
- 4 Tbsp Butter, divided.
- 2 clove Garlic, peeled
- 2/3 pound High Quality Deli Roast Beef
- 1/3 cup Crumbled Blue Cheese
- 1/4 cup Mayonnaise
- 1/4 cup High Quality Dijon Mustard, such as Maille
- 1/4 cup Sour Cream, thinned with 2 Tbsp Milk
- 1 Tbsp Parsley, minced *optional
Instructions
- In a 12″ cast iron skillet, heat it over medium high heat. Melt 2 tablespoons of butter and add in thinly sliced onion, stirring occasionally until the onion is caramelized and golden brown, about 15 minutes.
- While the onion is caramelizing, take the side of a knife and whack each clove of garlic just to split them gently. Set them aside.
- In a small dish, mix together the dijon mustard and mayonnaise. Set aside.
- Thin the sour cream with the milk in a small dish, and likewise, set aside.
- When the onions are golden brown, set them aside on a plate. In the same cast iron skillet, melt the remaining butter, and place each slice of bread into the skillet, flipping the bread to make sure it is all coated in butter.
- Leave the bread to toast in the skillet, flipping it once to make sure it’s evenly toasted. When it’s toasted, remove it from the skillet, and rub the toast with the crushed cloves of garlic. Discard the garlic.
- Divide the “dijonnaise” evenly on the toasts, topping them next with roast beef, caramelized onion, blue cheese, and drizzle with the sour cream. Top with minced parsley, if desired.