1 large Vidalia onion sliced at about an 1/8 of an inch thick
1 T. Butter
2 T. Extra Virgin Olive Oil
2 T. beef broth
12-16 slices sourdough
1/3 cup mayonnaise
1 and 1/2 cups of plum preserves
3 cups Fontina shredded
3 cups White Cheddar shredded
INSTRUCTIONS
Start by making slits in a 2.5-3 lb. boneless chuck roast.
Then insert the whole garlic cloves into the slits of the meat.
Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
Place the roast with Vidalia onion and in the slow cooker
Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
Cook for an additional 8 hours on low.
Slice a Vidalia onion about an 1/8 of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
Deglaze the pan with beef stock and stir. Set aside.
Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 T. of plum preserves on the other side.
Turn your burner on medium to low heat and allow your pan to heat up nicely.
Now place your bread, mayo side down into the pan.
Then top the bread with 1/3 cup of the cheese mixture, 1/2 cup of shredded beef, 1/4 cup of caramelized onion, 1/3 cup of the cheese mixture and then place the other slice of bread preserves side down.
After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!
