Roast Beef and Arugula Flatbread
- 25 Sep, 2024
- Posted by: Leslie Thomas
Roast Beef and Arugula Flatbread
Rated 5.0 stars by 1 users
Category
appetizer
Servings
2-4
This decadent but easy-to-make flatbread is perfect for an occasion when you want
to indulge a little but don’t have a lot of time to cook. Once you’ve caramelized the
onions, the rest of the preparation is super quick and painless. The result is a crispy
flatbread (we like using naan, but you can also make your own flatbread, too)
topped with caramelized onions, mild and melty fontina cheese, thinly sliced roast
beef, arugula, and a generous drizzle of our creamy horseradish aioli sauce. It’s a
combination of old school steakhouse flavors, but in a more casual pizza-like
format for the ultimate weekend treat.
Author:Leslie Thomas
Ingredients
3 yellow or sweet onions, thinly sliced
4 tablespoons olive oil, plus more as needed
4 naan breads (about 3 ounces each)
4 teaspoons olive oil, divided (for brushing naan)
½ lb. roast beef from the deli, thinly sliced and divided
8 ounces fontina cheese, grated and divided
1 cup arugula, divided
-
Terrapin Ridge Farms Horseradish Squeeze, drizzled to your liking
Directions
Make caramelized onions. Bring 4 tablespoons avocado or extra virgin olive oil to medium heat. Add sliced onions. Stir constantly, adding 1 tablespoon more oil if needed. Cook until onions are brown in color, being careful not to burn. Set aside.
Preheat your oven to 425 degrees. Brush 1 teaspoon olive oil on top of each naan. When heated, add the naan breads directly to the rack and bake for 5 minutes.
Pull naan from oven and top with caramelized onions and fontina cheese. Place naan back in oven and bake until cheese is melted, about 3 minutes.
Pull naan from oven and top with roast beef slices and arugula. Generously drizzle our horseradish squeeze on top.
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