Prep: 35 minutes
Makes: 4 sandwiches
red onion, thinly sliced
2 tablespoons olive oil
1/2 cup melted butter
1/4 cup olive oil
8 slices Horseradish Cheddar cheese
(or cheddar + grated horseradish)
12 ounces shaved roast beef
sourdough bread, cut into 3/4-inch thick slices
 Saute onion slices in 2 tablespoons olive oil in a medium saucepan until tender.
 Combine butter with olive oil. Brush 1 side of 4 slices of bread with the butter mixture and place, butter side down, in sandwich grill.
 Top each bread slice with 1 slice of cheese, beef, onion and a second slice of cheese. Brush 1 side of remaining slices of bread with butter mixture and place over cheese, butter side up.
 Cook 4 to 5 minutes or until browned and cheese melts.
Recipe: Tracy Rabenberg, Executive Chef, Apples Catering, St. Paul, Minnesota