Ciabatta Onion Beef Bombs
These Ciabatta Onion Beef Bombs are a spin on a sandwich I order at a restaurant my husband and I go to. I love this sandwich and thought I would share all the deliciousness!
When it comes to sandwiches, there are few combinations as yummy as roast beef, Swiss cheese, caramelized onions, and garlic aioli. These flavors come together creating a mouthwatering experience. One bite of this delicious sandwich, and you’ll have a party on your taste buds! Served on a crusty ciabatta roll, with the perfect roast beef, Swiss cheese, caramelized onion, and garlic aioli.
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Try Garlic Aioli Beef Pizza! All these wonderful ingredients served on a pizza crust!
Serve this up with Gram’s Sweet-Tangy Potato Salad or Extra Creamy Cream Slaw.
What You Need For This Deliciousness!
The Ciabatta Roll: A Crusty Foundation
Every great sandwich starts with a solid foundation, and in this case, it’s a crusty ciabatta roll. The ciabatta roll’s crispy exterior and light, airy interior provide the perfect contrast to the tender roast beef and creamy Swiss cheese. Its chewiness adds an extra dimension to every bite, ensuring that each mouthful is a delight for your taste buds. Any good crusty roll will do also! Here’s a recipe to make your own ciabatta rolls, Ciabatta Rolls Recipe | King Arthur Baking.
The Roast Beef: Tender and Flavorful
The star of this sandwich is undoubtedly the succulent roast beef. Use roast beef that’s been cooked to perfection, and either shredded or sliced thin. Another great beef is beef tenderloin on this sandwich! Grilled medium rare, a taste of heaven! The tender, juicy meat should practically melt in your mouth, providing a satisfying contrast to the crusty ciabatta roll. The richness and depth of flavor in the roast beef serve as the base for the layers.
Swiss Cheese: Creamy and Nutty
Swiss cheese is the perfect choice because its slightly nutty and buttery flavor pairs exceptionally well with roast beef. It should be sliced thinly or shredded to ensure it melts easily and envelops the roast beef in a blanket of cheesy goodness. When warmed, the cheese becomes delightfully gooey.
Caramelized Onions: Sweet and Savory
Caramelized onions take this sandwich to the next level with their sweet and savory notes. Slowly cooked until golden brown, the onions develop a rich, complex flavor that adds depth and sweetness to each bite.
Garlic Aioli: Creamy and Tangy
No sandwich is complete without a flavorful spread, and in this case garlic aiolli is it! The garlic aioli is a creamy, tangy sauce made by combining garlic, mayonnaise, lemon juice, and a touch of seasoning. Its pungent, garlicky flavor cuts through the richness of the other ingredients, adding a zesty kick to every bite. The smooth, velvety texture of the aioli perfectly complements the roast beef, Swiss cheese, and caramelized onions, tying all the flavors together.
How To Make Ciabatta Onion Beef Bombs
Begin by making your garlic aioli sauce and place in fridge to chill. Caramelize the onions. Split the ciabatta rolls in 1/2 and butter each cut side or drizzle with a bit of olive oil and grill on a hot griddle or skillet. Spread a good tablespoon of garlic aiolli on each 1/2 of the grilled ciabatta. Place about 1/2 cup of thinly sliced or shredded beef on bottom 1/2 of roll. Place swiss on top of beef and place in a 375F-degree oven and bake until beef is hot and cheese melts. Remove from oven and top with caramelized onions. Sprinkle with fresh chopped chives for added flavor! Now …. enjoy!!!
Apparel for the foodies & grillers
Ciabbata Onion Beef Bombs
Ingredients
- 4 ciabatta rolls or any crusty roll
- 2 cups cooked roast beef shredded or thinly sliced. Or 4 filet mignon steaks grilled.
- 4 slices swiss cheese or 1 cup shredded swiss
- 1 medium onion
- 1/2 cup mayonnaise
- 1 head garlic finely minced or roasted* see note
- 2 Tbsp lemon juice preferably fresh squeezed
- 1 1/2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375 ℉.
- In a small bowl whisk together the mayonnaise, olive oil, lemon juice, garlic minced or roasted, salt and pepper. Cover and refrigerate until ready to use.
- Slice onion into thin strips. Drizzle a skillet with a little olive oil and fry onions until they are lightly browned and caramelized.
- Split ciabatta rolls in 1/2 and butter or drizzle with with olive oil. Place rolls cut side down onto hot griddle or skillet and toast buns until golden brown and slightly crispy.
- Spread a good Tbsp. of garlic aiola on each 1/2 of ciabatta roll. Pile 1/2 cup roast beef onto bottom 1/2 of each roll and top with swiss cheese.
- Place all 4 bottoms piled with meat and cheese onto a baking sheet and bake in oven until beef is hot and cheese is melted.
- Remove from oven and top with carmelized onions and sprinkle with chopped fresh chives.
Notes
- Preheat your oven to 400°F (200°C).
- Take a whole head of garlic and remove any loose outer layers of skin, leaving the head intact.
- Using a sharp knife, cut about 1/4 inch (0.6 cm) off the top of the garlic head, exposing the cloves.
- Place the garlic head on a sheet of aluminum foil or in a small oven-safe dish.
- Drizzle about 1 tablespoon of olive oil over the top of the garlic head, making sure to coat the exposed cloves.
- Optionally, you can sprinkle a pinch of salt and pepper over the garlic for added flavor.
- Wrap the garlic tightly in the aluminum foil or cover the dish with aluminum foil to create a sealed packet.
- Place the garlic in the preheated oven and roast for approximately 40-45 minutes, or until the cloves are soft and golden brown.
- Remove the garlic from the oven and allow it to cool for a few minutes until it’s safe to handle.
- Once the garlic has cooled slightly, carefully squeeze the bottom of the head, pushing the roasted cloves out of their skins. They should come out easily and have a soft, creamy texture.
- Use the roasted garlic immediately in your favorite recipes or store it in an airtight container in the refrigerator for up to a week.