Peruvian Sauce for Churrasco Steak Sandwiches with Roasted Tomatoes
Set aside 1/4 cup of the Peruvian Sauce; marinate steak in remaining sauce for at least 1 hour.
In a skillet, over medium-low head, melt butter. Cook onions until very tender and caramelized, about 25 minutes.
Preheat oven to 450ºF. On a baking sheet, arrange tomato slices in a single layer. Brush with oil; sprinkle with salt and pepper. Roast until softened, about 15 minutes.
To Make Sandwiches: Brush the reserved 1/4 cup Peruvian Sauce on rolls, dividing evenly. Arrange marinated steak slices on bottom halves of rolls; add layers of caramelized onions, cheese and roasted tomato slices; top with remaining roll halves. Bake until cheese melts and tops of rolls are crisp, about 5 minutes.
Executive Chef Brad Grossman, Café Metro, New York City