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An open-faced sandwich with leftover stout braised beef, melted cheese, and a garnish of parsley on toasted bread.
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Open-Faced Braised Beef Sandwich with Caramelized Onions & Fontina

Crispy butter-toasted sourdough topped with jammy caramelized onions, tender stout-braised beef, and melted Fontina. This open-faced sandwich is one of the best ways to turn leftover braised beef into a fast savory meal.
Prep Time45 minutes
Cook Time5 minutes
Total Time50 minutes
Course: lunch, Main Course
Cuisine: American, French
Servings: 2 servings
Calories: 1885kcal
Author: Kita Roberts

Equipment

Ingredients

  • 2 thick slices sourdough or country loaf about 1 inch thick
  • 4 tablespoons salted butter softened
  • 2 large yellow onions thinly sliced
  • pinch kosher salt
  • water as needed for deglazing
  • 1 cup stout-braised beef shanks shredded and warmed slightly
  • 1 cup Fontina cheese thickly shredded (largest holes of a box grater)
  • fresh parsley leaves
  • freshly cracked black pepper

Instructions

Caramelize the Onions

  • Melt 2 tablespoons butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt.
    Sliced onions cooking in a black cast iron skillet on a wooden trivet, viewed from above.
  • Cook slowly, stirring every few minutes, until onions soften and begin to brown.
  • When browned bits form on the bottom of the pan, add about 1 tablespoon water and scrape the pan clean with a wooden spoon.
  • Repeat this process for 30–40 minutes until the onions are deep brown, glossy, and jam-like. The onions should smell sweet and resemble onion jam.
    Caramelized onions in a black cast iron skillet on a wooden board, viewed from above.
  • Set aside.

Toast the Bread

  • Spread softened butter generously on both sides of the bread slices.
    A hand spreads butter on a slice of rustic bread with a knife, with more bread and a black pan in the background on a wooden board.
  • Heat a skillet over medium heat and place the bread directly in the pan.
  • Cook 2–3 minutes per side until deep golden brown and crisp.
    Two grilled cheese sandwiches being cooked in a black frying pan on a white marble countertop.

Assemble the Sandwich

  • Place toasted bread on a heat-proof surface or baking sheet or use the same cast iron pan.
  • Spread a thick layer of caramelized onions over the bread.
  • Pile shredded braised beef high in the center.
    A hand uses tongs to place shredded beef on a slice of toasted bread on a wooden cutting board.
  • Top with shredded Fontina cheese, letting some strands fall loosely over the edges.

Melt the Cheese

  • Preheat the oven broiler to high.
  • Place the assembled sandwiches on a baking sheet and position them on the top rack.
  • Broil 2–3 minutes, watching closely, until the cheese melts and begins to bubble and lightly brown.
    An open-faced sandwich with shredded beef and a generous topping of grated cheese on toasted bread, placed on a wooden cutting board.

Garnish & Serve

  • Transfer sandwiches to a board.
  • Finish with parsley and freshly cracked black pepper.
  • Serve immediately while the bread stays crisp and the toppings are hot.
    Open-faced sandwich topped with shredded meat, melted cheese, and herbs on a wooden board, with a checkered cloth and greens in the background.

Notes

  • Pan-toasting the bread in butter creates a protective crust that keeps the sandwich from getting soggy once the onions and beef are added.
  • Fontina melts smoothly and evenly, which is why it works well here. Gruyère is a good substitute if needed.
  • If your braised beef has excess liquid, warm it gently and allow any extra moisture to cook off before assembling the sandwich.
  • Broiling melts the cheese quickly while keeping the bread crisp. Keep a close eye on it so the cheese bubbles and lightly browns without separating.
Shred the Fontina on the largest holes of a box grater. Thick shreds melt more slowly and evenly, which gives you that smooth bubbling layer of cheese instead of oily separation.

Nutrition

Serving: 1serving | Calories: 1885kcal | Carbohydrates: 246g | Protein: 93g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 3514mg | Potassium: 1197mg | Fiber: 12g | Sugar: 27g | Vitamin A: 1305IU | Vitamin C: 8mg | Calcium: 654mg | Iron: 21mg