- 1 white onion
- 8 button mushrooms
- 1 stem rosemary
- 1 tbsp. butter
- 2 tablespoons Worcestershire sauce
- 1/2 c. Great Midwest® Horseradish Cheddar cheese, grated
- 1/3 lb. roast beef, thinly sliced
- 2 tablespoons olive oil
- 2 slices pumpernickel rye bread
Finely slice onion and button mushrooms. Pick rosemary from stem and slightly bruise with knife. Sauté onions and mushrooms in butter over medium heat until onions are translucent. Add rosemary and Worcestershire sauce and let the liquid reduce until almost dry. Set aside.
Add olive oil to pan and heat to medium. Place both pieces of Pumpernickel Rye bread in preheated pan and top with grated Horseradish Cheddar cheese. Grill until cheese is melted. Add the roast beef to both pieces of bread. Add the sautéed onion and mushroom mixture to one piece of bread and top with the other to close the sandwich. Remove from heat and serve.