Roast Beef, Onion & Grand Cru® Baguette

2 servings
Active Time
Cook Time
Total Time
Sometimes a simple extra step makes a big difference–the Madeira caramelized onions add a degree of  sweetness and sophistication to this roast beef and Swiss style cheese sandwich.


  • 1 tablespoon butter
  • 2 medium yellow onions, thinly sliced
  • 1/4 cup Madeira or Port wine
  • 1 12-14-inch baguette
  • 4 ounces sliced Roth Grand Cru® Cheese
  • 8 ounces shaved or thinly cut deli roast beef
  • 1 cup prepared au jus or rich beef broth


  1. Heat oven 375°F.
  2. Melt butter in skillet.  Add onions and sauté over medium low to low heat until soft, lightly browned and caramelized, about 15 minutes. Turn heat to high; add wine and reduce until almost evaporated.  Set aside.
  3. Make a longwise split in baguette, leaving bottom crust uncut. Open bread and arrange cheese over bottom crust; top with roast beef and caramelized onions. Close sandwich with bread top.  Wrap baguette tightly in foil; seal well.  Place on baking sheet. Bake 20-25 minutes or until hot and steamy.
  4. Meanwhile, heat au jus.  To serve, remove foil from baguette and slice in half for 2 sandwiches. Serve with au jus for dipping.