The Brooklyn Museum of Art has a free admission night on the first Saturday of every month. It’s a great opportunity to see all of their exhibits for free, enjoy live music, assess large landscape paintings, and watch Ramsey eat Dippin’ Dots in front of expensive sculptures. In addition to tasting the future this past weekend, Ramsey also had a sandwich from the mini-cafe the museum set up that involved a combination of ingredients I’d never had before: roast beef with red onion compote, spinach, and an herb cheese spread. It was so good that decided to create my own version earlier this week.

This recipe can be made vegetarian by switching out the beef for grilled mushrooms.

Roast Beef Sandwich with Red Onion Compote
-Soft kaiser roll or other bread
Layers of:
-Roast beef
-Washed spinach leaves
-Herb cheese spread, such as Boursin
-Red onion compote

Red Onion Compote
-2 medium red onions, thinly sliced
-1 tbs. unsalted butter
-2 tbs. sugar
-1/4 cup red wine vinegar
-Salt and pepper to taste

1) Melt the butter in a large skillet

2) Add red onions and cook over medium-high heat for 5 minutes, or until tender, stirring often.

3) Add sugar and cook for 2 minutes, stirring often.

4) Add vinegar, salt, and pepper and cook for a final 5 minutes, (wait for it…you guessed it) stirring often. Allow to cool for 5-10 minutes.

5) Spread a layer of herb cheese on the bottom half of the bread. Then layer on the spinach, roast beef, and top with the red onion compote. Slice in half and serve.