4 oz unsalted butter
8 qt Spanish onions, peeled and thinly sliced
1/2 c sugar
1 c dry sherry
3 tbsp red wine vinegar
As needed olive oil
20 (6 to 7-inches long) French rolls, split
4-1/2 lbs SMOKED TURKEY BREAST, sliced
1-1/4 lbs Swiss cheese, sliced into 1-oz slices
In a large, heavy bottom pan, melt butter and sauté onions over medium-high heat, stirring often.
Add sugar and blend well. Reduce heat to medium and cook, stirring often, 20-25 minutes until onions are dark golden brown. (If needed, add 1 tablespoon water, at a time, to prevent onions from sticking to the pan.)
Stir in sherry and vinegar and cook until liquid is nearly evaporated. Transfer to a clean container and cool completely. Hold for service.
For each sandwich, brush olive oil on cut surfaces of rolls. Grill until lightly toasted. Hold warm for service.
On a small microwavable-safe plate, arrange smoked turkey in a 6 X 3-inch rectangle (to fit the French rolls). Top with 2+ ounces onion marmalade and cover with 1-ounce Swiss.
Microwave, on medium power, until heated through and cheese melts.
Using a spatula, transfer turkey with onions and cheese to the lower half of the grilled roll.
Cover with top roll half, slice on the diagonal and serve immediately.