Short Rib Sandwiches

Ingredients

• 3 cups firmly arugula packed
• 2 tablespoons balsamic vinegar 
• 2 ounces cheese blue crumbled
• 1 large onion red thinly sliced
• 12 oz sourdough bread loaf french
• 3 tablespoons dijon mustard stone-ground
• 0.5 cup gravy from red wine short 
• 3 cups red wine short shredded

Equipment

• frying pan
• wire rack
• broiler pan

Directions

1. Saut sliced onion in a lightly greased nonstick skillet over medium-high heat 6 minutes or until tender.
2. Remove from heat, and stir in 2 Tbsp. balsamic vinegar.
3. Let mixture stand 5 minutes.
4. Cut bread into 4 pieces.
5. Cut each piece in half lengthwise, cutting to but not through opposite side.
6. Place bread pieces, cut sides up, on a wire rack in a broiler pan.
7. Broil 6 inches from heat 3 to 4 minutes or until lightly toasted.
8. Spread cut sides of bread evenly with mustard. Stir together meat and gravy; spoon evenly onto bread.
9. Sprinkle with cheese.
10. Broil 6 inches from heat 4 to 6 minutes or until cheese is melted. Toss together onion mixture and arugula; top sandwiches with mixture.