Roast Beef Baguettes With Cider Onion Jam And Fennel Remoulade

Name: Roast Beef Baguettes With Cider Onion Jam And Fennel Remoulade
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 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; ½ lb roast beef, thinly sliced; 1 medium yellow onion, thinly sliced; 2 tablespoons unsalted butter; 1 tablespoon sugar; ¼ teaspoon salt; 2 tablespoons white wine; ⅓ cup apple cider; 1 tablespoon cider vinegar

Recipe GLPR03f1a90f2b8368

Rate this recipe

Appetizer

45 min

262 cal

Servings: 8

Stovetop

Crusty baguette slices topped with creamy fennel remoulade, tender roast beef, and a tangy-sweet cider onion jam. A sophisticated French-inspired sandwich perfect for lunch or light dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

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

½ lb roast beef, thinly sliced

1 medium yellow onion, thinly sliced

2 tablespoons unsalted butter

1 tablespoon sugar

¼ teaspoon salt

2 tablespoons white wine

⅓ cup apple cider

1 tablespoon cider vinegar

Directions

Make the fennel remoulade: Combine mayonnaise, Dijon mustard, lemon juice, and ½ teaspoon salt in a small bowl. Thinly slice the fennel bulb, discarding the heart and tough outer layers. Fold the sliced fennel into the mayo mixture until evenly coated. Set aside.
Prepare the cider onion jam: Melt butter in a large skillet over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 5 minutes until it begins to soften.
Stir in sugar and ¼ teaspoon salt, then cook for another 3–4 minutes, stirring frequently, until the onions are golden and caramelized.
Deglaze the skillet by pouring in white wine and scraping up any browned bits from the bottom. Let it simmer for 1 minute.
Add apple cider and cider vinegar. Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the liquid reduces to a thick, jam-like consistency. Remove from heat and cool slightly.
Slice the baguette diagonally into 8 equal portions. If desired, lightly toast the cut sides for a crunchier texture.
Spread a generous layer of fennel remoulade on each baguette slice. Top with roast beef slices, then add a spoonful of cider onion jam. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a sophisticated sandwich that reads more truthfully at 55 minutes—the cider onion jam alone takes 25 to 30 minutes of patient stovetop time, and the fennel remoulade needs mincing. Fennel bulb is available at Harris Teeter and Kroger year-round, so no special trip there. The real cost driver is roast beef from the deli counter (expect $12 to $16 for quality slicing), which lifts the per-serving price toward $3 to $4, though the other ingredients are pantry staples. The jam reheats beautifully and actually improves overnight, so this works well for a weekend project or entertaining; it does not suit a quick weeknight scramble. For a Charlotte kitchen, the flavors land confidently without regional pretension, and eight servings mean you can make ahead and slice to order.