To serve 4
1 teaspoon Olive Oil
1 whole head of Garlic, paper on for Roasted Garlic Mayo
1/2 cup Mayo
1/2 ts Lemon juice, optional
1 Garlic clove, minced
1 tbs. Butter
8 oz White Button Mushrooms, thinly sliced
1 medium Onion, thinly sliced
1 tbs. Red Wine or Red Wine Vinegar
1 bag (10 oz) Baby Spinach
8 slices crusty Bread (I used Sourdough Rolls) toasted
4 slices Swiss Cheese, optional
To make the Roasted Garlic Mayo:
Preheat oven to 400. Take a whole head of garlic, paper on and slice it in half, width wise. Drizzle the cloves with olive oil. Wrap in aluminum foil and roast in oven for 30-35 minutes, or until they are caramelized, soft and slightly brown. Your house will smell amazing! Let cool.
Once cooled, remove the roasted cloves using a fork, and put in a bowl. For 1/2 cup of mayo, I used about 6 cloves. They are very mild and delicious once roasted. If you want, start with a few and taste test until you have the flavor you want!
Once mashed, mix with the mayo and about 1/2 ts lemon juice. I also added a tiny bit of salt and pepper. Set aside.
Grill or cook your steaks to your desired doneness. We like ours Medium. Once cooked, let rest.
In a skillet, add 1 tbs olive oil. Add onions and cook until softened. Add mushrooms. Season with salt and pepper. Cook until mushrooms are brown. Add minced garlic during last 5 minutes of cooking. Turn off heat. Add red wine and a pat of butter. Just do it, it's delicious!
Thinly slice the steaks against the grain. Spread Roasted Garlic Mayo on one side of the bread, top with sliced Steak. Add the Onion/Mushroom mixture. Top with fresh Baby Spinach, and to hold it all together, the Swiss Cheese. Top with remaining slice of bread.
Recipe adapted from Everyday Food, May 2010