Carmelized Onion & Turkey Hoagie
If you're tired of leftover turkey or chicken, this wonderful sandwich will perk you right up. Carmelizing onions takes patience, but the flavor is more than worth the effort. We've used Rosemary Olive Oil and Gravenstein Apple Balsamic Vinegar, but lots of combinations would work.
4 tablespoons Rosemary Olive Oil, divided
3 large yellow onions, very thinly sliced
4 tablespoons Gravenstein Balsamic Vinegar, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
4 servings of leftover cooked turkey or chicken
4 hoagie rolls or French baguette cut from the side
4 or more oz. Edam or other melty cheese
Salt and pepper
In a large skillet with a lid, heat 2 tablespoons of the olive oil over medium heat. Add the onions. Reduce the heat to medium low and cover. Let cook about 5-8 minutes until the onions start to soften but not burn. Add the salt, pepper and 2 tablespoons of the vinegar and stir (vinegar helps with the carmelization process -- better and tastier than adding sugar). Add a couple of tablespoons of water if the onions are dry. Cover and cook for another 5 minutes. Repeat every 3-5 mintues, adding water as needed to keep the onions from burning. Total cook time is 30-40 minutes. When the onions are brown and soft, they're ready. Remove from the heat.
Preheat your oven to Broil. Drizzle the open hoagie rolls with the remaining oil and vinegar. Add a little mustard if you like. Place the open hoagie rolls on a baking sheet. Spoon the onions into the rolls and top with the turkey and cheese. Give the sandwiches a sprinkle of salt and pepper and heat in the oven until the filling is warm and the cheese melts, about 5 minutes.