Best Beef Beef Bacon Sandwich Caramelized Onion Recipe

Best Beef Beef Beef Bacon Sandwich with Caramelized Onions Recipe. There are sandwiches, and then there are experiences. This, my friends, is the latter. If you’ve ever dreamt of a sandwich that delivers pure, unadulterated bliss with every bite, your search ends here. The allure of this creation lies in its masterful balance of flavors and textures: the rich, savory depth of perfectly cooked beef, the irresistible salty crunch of crbeef baconbacon, and the sweet, jammy perfection of slow-cooked caramelized onions. It’s a symphony of deliciousness that has people raving for a reason. What elevates this beyond just another beef sandwich is the thoughtful combination of premium ingredients and a technique that ensures each component sings. You’ll discover why this Best Beef BaconBeef Bacon Sandwich with Caramelized Onions Recipe has become an instant favorite for comfort food enthusiasts everywhere.

Ingredients:

• 2 large boneless skinless chicken breasts
• 1/3 cup flour
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon mustard powder
• 1 teaspoon parsley
• 1/3 cup dry white grape juice
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 3/4 cup chicken broth
• 1 chicken bouillon
• 1 ¼ cups half and half (half cream/half milk)
• 3 tablespoons cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1-2 tablespoons lemon juice, optional
• 2 tablespoons olive oil

Preparing the Chicken

Step 1: Butterfly and Season the Chicken Breasts

First, we need to prepare our chicken breasts. Take each of the two large boneless, skinless chicken breasts and carefully slice them horizontally, almost all the way through, so you can open them up like a book. This technique is called butterflying and it helps the chicken cook more evenly and quickly. Once butterflied, you’ll want to lightly pound them to an even thickness, about 1/2 inch. This ensures a consistent cooking time. Now, in a shallow dish, combine the 1/3 cup of flour with our seasonings: 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon mustard powder, and 1 teaspoon parsley. Whisk this together until well combined. Dredge each butterflied chicken breast in the seasoned flour mixture, coating both sides generously. Shake off any excess flour. This flour coating will help create a lovely golden crust when we cook the chicken and also act as a thickener for our sauce later.

Step 2: Sear the Chicken for a Golden Crust

Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the floured chicken breasts into the hot skillet. You should hear a satisfying sizzle. We want to sear these for about 3-4 minutes per side, or until they are beautifully golden brown and have developed a nice crust. Don’t overcrowd the pan; if necessary, cook the chicken in batches to ensure proper searing. Once both sides are nicely browned, remove the chicken from the skillet and set it aside on a plate. It won’t be fully cooked through at this stage, but that’s perfectly fine as it will finish cooking in the sauce.

Crafting the Creamy Spinach Sauce

Step 3: Sauté Aromatics and Build the Roux

In the same skillet where you cooked the chicken (no need to wipe it out – those brown bits are flavor!), reduce the heat to medium. Add the 3 tablespoons of butter. Once the butter has melted, add the 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it’s fragrant, being careful not to burn it. Next, sprinkle the 3 tablespoons of flour over the garlic and butter. This is the begin extractning of our roux. Stir the flour and butter together constantly for about 1-2 minutes. You’re looking to cook out the raw flour taste and create a paste. This roux will thicken our sauce beautifully.

Step 4: Deglaze and Simmer the Sauce Base

Gradually whisk in the 1/3 cup of dry white grape juice into the roux. Keep whisking to ensure there are no lumps. Let this simmer for about a minute, scraping up any browned bits from the bottom of the pan. This is called deglazing, and it adds a wonderful depth of flavor to the sauce. Next, slowly whisk in the 3/4 cup of chicken broth. Then, add the 1 chicken bouillon cube and stir until it completely dissolves. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes. This will allow the flavors to meld and the sauce to start thickening.

Step 5: Finish the Creamy Sauce and Add Spinach

Reduce the heat to low. Gradually whisk in the 1 ¼ cups of half and half. Continue to stir until the sauce is smooth and creamy. Now, add the 3 tablespoons of softened cream cheese. Stir until the cream cheese is completely melted and incorporated into the sauce, making it even richer and more velvety. Stir in the 3/4 cup of grated Parmesan cheese until it’s melted and the sauce is smooth. Finally, add the 3 cups of fresh spinach to the skillet. Stir the spinach into the hot sauce. It will seem like a lot of spinach, but it will wilt down considerably as it cooks in the warm sauce. Cook for another 2-3 minutes, or until the spinach is wilted. If you desire a touch more brightness, stir in 1-2 tablespoons of lemon juice at this stage. Taste the sauce and adjust seasonings if needed.

Combining and Serving

Now, return the seared chicken breasts to the skillet, nestling them into the creamy spinach sauce. Spoon some of the sauce over the chicken. Cover the skillet and let the chicken simmer gently in the sauce for about 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will have thickened further, and the chicken will be incredibly tender and infused with flavor. Serve this delicious chicken and sauce immediately. It’s wonderful served over pasta, rice, or with a side of crusty bread to soak up all that incredible sauce. Enjoy your delectable meal!

Conclusion:

There you have it – the ultimate guide to creating the Best Beef Beef Beef Bacon Sandwich with Caramelized Onions Recipe! We’ve walked through each step, from perfectly cooking the beefbeef baconbacon to achieving that sweet, savory depth with the caramelized onions. This sandwich is more than just a meal; it’s an experience, a symphony of textures and flavors that will undoubtedly impress. Whether you’re a seasoned cook or just starting out, don’t be intimidated – the rewards are well worth the effort. Embrace the process, and most importantly, enjoy every single delicious bite!

This sandwich is incredibly versatile. Serve it as a hearty lunch, a satisfying dinner, or even as a showstopper at your next gathering. It pairs wonderfully with a side of crispy fries, a fresh garden salad, or some creamy coleslaw.

FAQs

Can I make the caramelized onions ahead of time?

Absolutely! Caramelized onions can be made a day or two in advance and stored in an airtight container in the refrigerator. Reheat them gently on the stovetop or in the microwave before assembling your sandwich for the best flavor and texture.

What kind of bread works best for this sandwich?

A sturdy bread is key to holding up to the delicious fillings. We recommend a crusty baguette, a good quality sourdough, or a hearty ciabatta roll. Toasting the bread lightly adds another layer of texture and prevents it from getting soggy.

Are there any ways to make this sandwich even more decadent?

For an extra layer of indulgence, consider adding a slice of your favorite cheese like provolone or Swiss, a smear of garlic aioli, or even a drizzle of balsamic glaze on top of the caramelized onions. Each addition brings its own unique twist to the already incredible flavor profile.

Best Beef Bacon Sandwich with Caramelized Onions

A hearty and flavorful sandwich featuring tender beef bacon, sweet caramelized onions, and a rich, creamy sauce.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
4 servings

Ingredients

• 2 large boneless beef cuts, sliced thinly
• 1/3 cup flour
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon mustard powder
• 1 teaspoon parsley
• 1/2 cup white grape juice (as non-alcoholic alternative to white wine)
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 3/4 cup beef broth
• 1 beef bouillon cube
• 1 ¼ cups half and half (half cream/half milk)
• 3 tablespoons cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1-2 tablespoons lemon juice, optional
• 4 slices beef bacon
• 1 large yellow onion, thinly sliced
• 4 sandwich rolls

Instructions

1. Step 1
   Prepare the beef: Slice the boneless beef cuts thinly. In a shallow dish, combine 1/3 cup flour with dried basil, oregano, mustard powder, and parsley. Dredge the beef slices in the seasoned flour mixture, coating both sides and shaking off excess.
2. Step 2
   Sear the beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the floured beef slices for 2-3 minutes per side until golden brown. Remove beef and set aside. It will not be fully cooked.
3. Step 3
   Caramelize the onions: In the same skillet, add 1 tablespoon of butter and the thinly sliced yellow onion. Cook over medium-low heat, stirring occasionally, for 20-25 minutes, or until deeply golden brown and sweet. Remove onions and set aside.
4. Step 4
   Prepare the sauce: In the same skillet, reduce heat to medium. Add 3 tablespoons of butter. Once melted, sauté minced garlic for 30 seconds. Sprinkle in 3 tablespoons of flour and stir for 1-2 minutes to create a roux.
5. Step 5
   Deglaze and simmer sauce: Gradually whisk in the white grape juice, scraping up browned bits. Let simmer for 1 minute. Slowly whisk in beef broth, add beef bouillon, and stir until dissolved. Simmer for 5 minutes.
6. Step 6
   Finish the sauce: Reduce heat to low. Whisk in half and half until smooth. Stir in softened cream cheese until melted. Add Parmesan cheese until melted and sauce is smooth. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Add lemon juice if desired.
7. Step 7
   Cook beef bacon: In a separate pan, cook beef bacon slices until crispy. Drain on paper towels.
8. Step 8
   Combine and serve: Return the seared beef slices to the creamy spinach sauce. Cover and simmer for 8-10 minutes, or until beef is cooked through. Toast sandwich rolls. Assemble sandwiches with the sauce-covered beef, caramelized onions, and beef bacon. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.