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In a saucepan, add all the ingredients.
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Bring it to a boil, and reduce the heat to medium, allowing it to reduce.
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Remove from heat and allow it to cool.
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Slice the onions and the mushrooms.
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Add the butter to a sauté pan and allow it to melt over medium-high heat.
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Once the butter is melted, add the onions.
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Cook them for one minute and then add the mushrooms.
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Season with black pepper.
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Cook for an additional 5 minutes.
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Once the mushrooms have browned, add salt to taste.
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Continue to cook until the onions are near caramelized and the mushrooms are golden
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Remove from heat.
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Once the broth has cooled, add the deli meat to it and allow it to absorb the broth.
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You don’t want to cook the deli meat that is why the broth must cook first.
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Hot broth will eventually dry the meat out.
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Slice the sandwich rolls.
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Turn on the broiler.
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Add the broth-soaked meat to the rolls and layer with cheese.
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Place under broiler and cook until the top bun is toasted and the cheese has melted.
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About 90 seconds.
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Add the sautéed onions and mushrooms.
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Top, slice, and serve.