The parts of this sandwich sound fancy and complicated, but the sum really is not. Each can be made up to a week in advance and used for a variety of different dishes, not just this sandwich.
- 1 baguette
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 small fennel bulb, heart and outer leaves removed, thinly sliced
- 1 cup Apple Cider Onion Jam (recipe follows)
- ½ lb roast beef
- Cut the baguette in half lengthwise and toast under the broiler on a cookie sheet for a minute or two, until the bread is crusty, but not yet beginning to brown.
- Meanwhile, make the fennel remoulade: in a small mixing bowl, combine the mayo, mustard, lemon juice, and salt. Toss together with the fennel and set aside (this can be done a day or two in advance).
- Slather the bottom half of the bread with a thin layer of apple cider jam. Top with slices of roast beef and the fennel remoulade (try to leave some of the sauce behind in the bowl if it seems like a lot). Press the sandwich down and cut into individual servings.
- 1 medium yellow onion, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp sugar
- 1/4 teaspoon salt
- 2 tablespoons white wine
- 1/3 cup apple cider
- 1 tbsp cider vinegar
- Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Saute over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine, cider, and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Let the jam come to room temperature, then transfer to an airtight container and keep in the fridge for up to 3 weeks.