Sandwich Prosciutto, Taleggio & Arugula Baguette Sandwiches with Roasted Red Onions


Roasted Red Onions:

4 cups sliced red onions
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt

For Serving:

4 (6-inch) baguette sections, split
8 ounces Taleggio cheese
8 ounces Pre-Sliced Sandwich Prosciutto
2 cups baby arugula


Roasted Red Onions: Toss all ingredients in a half hotel pan; roast at 400°F until caramelized and very tender, about 35 minutes. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.

For serving, place bottom half of 1 baguette section on a quarter sheet tray; top with 2 ounces cheese. Broil just until cheese melts, about 2 minutes; top with 2 ounces sandwich prosciutto, 1/2 cup arugula, 1/2 cup Roasted Red Onions and top half of baguette section.