Ingredients

2 slices Italian bread
BelGioioso Mascarpone cheese or butter
2 oz. La Bottega di BelGioioso® Italico® cheese, sliced into 4 strips
1/4 cup prepared beef brisket, shredded
2 Tbsp. caramelized onions with rum (recipe follows)
2 slices bacon

Directions

Heat a griddle or skillet to medium heat. Spread Mascarpone on one side of each slice of bread. Layer a slice of bread with 2 strips of Italico, beef brisket, caramelized onions, bacon and remaining cheese. Top with remaining slice of bread. Place sandwich in skillet and cook till bread is golden brown and cheese is melted, about 2-4 minutes each side. Serve warm.

Caramelized Onions with Rum

Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1/2 tsp. sea salt
2 tsp. light brown sugar
3 large white onions, halved and sliced 1/4 inch
2 Tbsp. dark rum
1 tsp fresh thyme leaves, minced
1/2 tsp. apple cider vinegar
Pepper

Directions

Heat the butter and oil in a nonstick skillet over high heat. Stir in salt and 2 tsp. light brown sugar. Add the onions and stir to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deeply browned, about 40 minutes. Add rum, simmer for an additional 5 minutes.

Remove onions from heat. Stir in thyme, apple cider vinegar and salt and pepper to taste. (Can be refrigerated in airtight container for up to 7 days.)