The Cheese Avalanche Open-Face Beef Sandwich by Fatsalt

Ingredients

• 2 thick slices sourdough or country bread
• 1 tbsp olive oil (for toasting bread)
• 300g (10 oz) ground beef
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 medium yellow onions, thinly sliced
• 1 tbsp butter (for caramelizing onions)
• 1 tsp sugar (optional, to speed caramelization)
• 200g (7 oz) fresh mozzarella, sliced or shredded
• 1 large tomato, sliced
• 2 tbsp butter (for garlic cream sauce)
• 3 garlic cloves, minced
• 150ml (⅔ cup) heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped, to garnish

Instructions

1. Caramelize the onions: melt 1 tbsp butter in a skillet over medium-low heat, add sliced onions and a pinch of salt, and cook stirring occasionally for 25–30 minutes until deep golden and jammy. Add sugar halfway through if desired.
2. Cook the beef: push onions to the side or use a second pan over medium-high heat. Add ground beef, season with salt, pepper, and smoked paprika, and cook for 6–8 minutes, breaking it up, until browned and cooked through. Combine with the onions and keep warm.
3. Make the garlic cream sauce: in a small saucepan over medium heat, melt 2 tbsp butter, add minced garlic, and sauté for 1 minute until fragrant. Pour in heavy cream, season with salt and pepper, and simmer for 3–4 minutes until slightly thickened. Remove from heat.
4. Toast the bread: brush bread slices with olive oil and toast in a hot skillet or under the broiler for 2–3 minutes per side until golden and crisp.
5. Assemble: place toasted bread on a baking sheet. Pile the beef and onion mixture generously on top, then layer mozzarella slices over everything.
6. Melt the cheese: place under the broiler for 2–3 minutes until mozzarella is fully melted and bubbling with golden spots.
7. Finish and serve: top with fresh tomato slices, drizzle generously with garlic cream sauce, and scatter chopped parsley over the top. Serve immediately.