Roast Beef, Swiss Onion & Grand Cru® Baguette

2 servings
Cook Time
Tried and true roast beef sandwiches are new again with Roth’s Grand Cru®. Chef Regi Hise, corporate chef at Emmi Roth USA, Madison, Wisconsin


  • 1 tablespoon butter
  • 2 medium yellow onions, thinly sliced
  • ¼ cup port or Madeira
  • 1 medium baguette (approx. 12-14 inches)
  • 8 ounces deli roast beef, shaved or thinly sliced
  • 4 ounces Roth Grand Cru®, sliced
  • 1 cup au jus or dark beef broth


  1. Preheat oven to 375˚ F.
  2. Over medium heat, sauté onions in butter until soft, lightly browned and caramelized. Turn heat to medium-high, add port or Madeira and cook until liquid has almost evaporated. Set aside until serving.
  3. Split baguette down the center, leaving loaf intact. Place Grand Cru® Original in bottom of baguette; top with roast beef and caramelized onions. Wrap baguette in aluminum foil and bake for 20–25 minutes or until hot and steamy.
  4. To serve, remove aluminum foil and slice baguette in half. Serve each portion with a small cup of hot au jus or beef broth for dipping.