Want something new for lunch? Try this upgraded ham and cheese sandwich.
Ingredients
- 4 (one pack) La Brea Bakery Take & Bake Ciabatta Rolls
- 1 large red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 5 teaspoons balsamic vinegar
- Salt
- Freshly ground black pepper
- ¼ cup Dijon mustard
- ½ cup mayonnaise
- 8 slices black forest ham
- 4 slices gruyere cheese
- 1 cup arugula
Preparation
- Place onion in a medium-sized bowl with olive oil and balsamic vinegar. Sprinkle with salt and pepper and toss to coat. Let marinate for at least 30 minutes up to one day.
- Heat oven to 350°F. Spread onions on a baking sheet in a thin layer. Pour the remaining liquid over the onions and bake 10 minutes. Let cool.
- Mix mustard and mayonnaise to create a Dijonnaise and set aside.
- Slice rolls in half, spreading 2 tablespoons of prepared Dijonnaise on each side. Evenly layer ham, cheese, arugula, and onions on bottom half, cover with top half and serve.
