Roast Beef and Cheddar Grinder

Roast Beef and Cheddar Grinder
Photo: David Malosh
Total Time:
25 mins

For this megahit of a sandwich, we created a cheese sauce with caramelized onions, mustard, and beer, then heaped it on the bottom of a rustic ciabatta roll. We followed it up with thinly-sliced roast beef and giardiniera—which are Italian-style pickled veggies—for a bright and briny crunch.


  • 2 tablespoons unsalted butter

  • 1 white onion, thinly sliced (2 cups)

  • ¾ teaspoon dried thyme

  • Kosher salt and freshly ground pepper

  • 2 tablespoons Dijon mustard

  • ½ cup beer, such as lager; or dry white wine, such as Sauvignon Blanc

  • 6 ounces sharp cheddar or Gruyère, or a combination, grated (2 cups)

  • 4 ciabatta hoagie or grinder rolls, split

  • 1 ¼ pounds thinly sliced roast beef

  • 1 cup giardiniera, or a combination of giardiniera and dill or sour pickles, roughly chopped


  1. In a medium skillet, melt butter over medium-high heat until foamy. Add onion and thyme, season with salt and pepper, and cook, stirring, until onion is translucent, 5 to 6 minutes. Stir in mustard, then beer. Bring to a boil and cook until liquid has mostly evaporated, about 30 seconds. Divide onion mixture into 4 piles; top each evenly with cheese. Reduce heat to low, cover, and cook until cheese has melted, 1 to 2 minutes.

  2. Meanwhile, scoop out some of top of each roll to make room for filling. Using a spatula, transfer cheese-onion piles to bottom halves of rolls. Top with roast beef and giardiniera. Sandwich with scooped-out roll tops and serve immediately.

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