To make the caramelized onions, add the butter to a large pan over medium high heat. Once melted, add the onions and salt to sauté for 8-10 minutes, then add ¼ cup water and stir until evaporated. Continue this process until deeply caramelized, about 8-10 more minutes. De-glaze the pan with white wine and stir until evaporated. Remove from heat to stir in the balsamic.
To make the truffle aioli, combine all ingredients in a small bowl. Mix until smooth then season with salt and black pepper to taste.
To assemble the sandwich, slice the baguette in half lengthwise. Add a generous slather of the truffle aioli on one slice and the basil pesto on the other slice. Layer the bottom slice with the cured meat, sliced Manchego, balsamic caramelized onions, roasted red peppers, and dressed arugula. Add the top baguette piece and use a serrated knife to slice into individual sandwiches.
Enjoy immediately with BUBBL’R orange dream freez’r for a complementary refreshment!
