 | | Directions | BLUE CHEESE SPREAD:
- Beat cream cheese with an electric mixer until creamy.
- Add sour cream, Worcestershire sauce and hot sauce.
- Stir until blended.
- Stir in blue cheese and walnuts.
- Cover and chill for two hours.
- Left over spread is great on steak or add a splash of milk to transform it into a wonderful salad dressing.
CARMELIZED ONIONS:
- Heat oil in a dutch oven over medium heat.
- Add onions.
- Cook, stirring often, 30 minutes or until carmelized.
- Stir in vinegar and pepper.
- Remove from heat, cool slightly.
ASSEMBLING SANDWICHES:
- Split rolls in half.
- Spread tops and bottoms of rolls with the blue cheese spread.
- Place roast beef on bottoms of rolls.
- Top beef with carmelized onions.
- Cover with tops.
Note: the blue cheese spread and carmelized onions may be made one day ahead. Assemble the sandwiches no more than 2 hours before serving. |
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Prep Time: 30 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | BLUE CHEESE SPREAD: |
| - | | 1 1/2 packages (8 oz.) cream cheese - softened |
| - | | 8 ounces sour cream |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1 teaspoon hot sauce |
| - | | 6 ounces blue cheese - crumbled, can use Maytag, Stilton or Gorgonzola |
| - | | 1/2 cup walnut halves - toasted and chopped |
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| - | | CARMELIZED ONIONS: |
| - | | 3 tablespoons olive oil |
| - | | 3 large, sweet onions - thinly sliced |
| - | | 1 1/2 tablespoons balsamic vinegar |
| - | | 1/4 teaspoon fresh ground pepper - or to taste |
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| - | | 36 cocktail sandwich buns |
| - | | 1 1/2 pounds deli sliced roast beef |
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