The Cheese Avalanche Open-Face Beef Sandwich by Fatsalt

Ingredients

• 2 thick slices sourdough or country bread
• 300g (10 oz) ground beef
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 150g (5 oz) fresh mozzarella, sliced
• 1 medium tomato, sliced
• 2 tbsp butter (for sauce)
• 3 garlic cloves, minced
• 150ml (⅔ cup) heavy cream
• 2 tbsp grated Parmesan
• Salt and pepper to taste
• Fresh parsley, chopped, to garnish

Instructions

1. Heat olive oil and 1 tbsp butter in a skillet over medium-low heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Set aside.
2. In the same skillet over medium-high heat, add ground beef. Season with salt, pepper, and garlic powder. Cook for 6–8 minutes, breaking it up, until browned and cooked through. Drain excess fat and set aside.
3. Make the garlic cream sauce: melt 2 tbsp butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and stir in Parmesan. Simmer for 3–4 minutes, stirring, until slightly thickened. Season with salt and pepper.
4. Toast the bread slices in a toaster or under the broiler for 2–3 minutes until golden and sturdy.
5. Place toasted bread on a baking sheet. Layer with the beef, then caramelized onions, then mozzarella slices. Broil on high for 3–4 minutes until the mozzarella is fully melted and bubbling.
6. Remove from the broiler. Top with fresh tomato slices, drizzle generously with garlic cream sauce, and finish with chopped parsley. Serve immediately.