It passed my sniff test, so I took a big swig. Gack! It was beer all right, but it was warm! I had never expected that! After a few more swigs, I decided that I liked it, but I would prefer it chilled.

When you are choosing your roast beef, stick with some that is cooked on the rare side. This will ensure that it doesn’t dry out during baking. The Guinness-soaked onions and mushrooms are also quite tasty as a burger topping.

If you want to add a little flavor kick, try using jalapeno rolls and pepper jack cheese. This will also help offset the sweetness of the glaze.

 

INGREDIENTS

For the Sandwiches

1 Tbsp. butter

8 oz. sliced mushrooms

½ Vidalia onion, sliced

¼ c. Guinness

1 package sandwich rolls (I used King’s Hawaiian Savory Butter Rolls)

¾ lb. sliced roast beef

6 slices Swiss cheese

For the Glaze

1 bottle Guinness (or use the remainder of the bottle used for mushrooms & onions)

1 stick butter

¼ c. brown sugar

1 Tbsp. dried mustard

1 tsp. onion powder

2 cloves garlic, minced

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F.

In a medium skillet, melt butter over medium-high heat. Add mushrooms, onions and ¼ c. Guinness and sauté until liquid is absorbed.

Prepare glaze by combining all ingredients in a medium saucepan. Bring mixture to a boil, then lower heat slightly and cook until thickened. (Mixture should be reduced by at least half – when in doubt, reduce it a little more!)

Assemble sandwiches by slicing rolls in half, then filling with roast beef, sautéed mushrooms & onions, and Swiss cheese.

Pour glaze evenly over assembled sandwiches. Bake, uncovered, for 30 minutes.

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Quick Tip:  You can assemble these in advance and keep them in the fridge, but do not add the glaze until you are ready to bake them, so that your rolls don’t get soggy.

Recipe and image courtesy of Cathy at Lemon Tree Dwelling