GOURMET ROAST BEEF SANDWICHES

2 large red onions
3 1/2 Tbsp. olive oil
1/8 c. balsamic vinegar 
1/2 c. mayonnaise
1/2 tsp. dried basil
3/4 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
1 tsp. olive oil
pkg. of flat bread, flavor of your choice
1/2-1 lb. lean thinly-sliced deli roast beef
Romaine lettuce pieces
salt and pepper 


Preheat oven to 425 degrees.

Cut the onions into eight wedges apiece. Line a large cookie sheet with aluminum foil. Gently toss the onions, 3 1/2 Tbsp. oil, and vinegar in a large bowl. Sprinkle with salt and pepper. Arrange onions in a single layer on the cookie sheet. Bake onions until brown at the edges and just tender, about 10 minutes. Remove from oven and cool.

In the meantime, mix together the mayonnaise, basil, lemon juice, lemon zest, and 1 tsp. of olive oil in a small bowl. 

Prepare the flatbread to make sandwiches. (You may need to cut the bread more than once to allow the sandwich to be picked up). Spread the mayonnaise mixture over the bottom halves of the sandwiches. Place the bottoms on individual serving plates, and top with the roast beef, onions, and lettuce pieces. Salt and pepper to taste, and cover with top halves of bread. Serve immediately. 

PARMESAN RED POTATOES

2 lbs. baby red potatoes
2-3 Tbsp. olive oil
1 tsp. oregano 
1/2 tsp. garlic powder
1/2 cup grated parmesan cheese
1/2 tsp. salt 
1/4 tsp. pepper


Preheat oven to 425 degrees. Wash and cut the potatoes into small cubes. In a medium bowl, toss potatoes with olive oil to coat. Add oregano, garlic powder, salt, and pepper and toss the mixture again to coat evenly.


Place coated potatoes on a baking sheet in a single layer. Sprinkle with 1/4 cup of parmesan cheese and bake for 20 minutes. Remove potatoes from the oven and stir. Sprinkle with additional cheese and bake for 20 additional minutes. Size of the potatoes will vary on cooking time so be careful not to burn.