Steak, Blue Cheese, and Baked Shallot Sandwiches
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
All the components of this hearty sandwich combine to create a stunning bouquet of flavors: rich beef, tart mustard, zesty watercress, sweet and spicy roasted shallots, and soft, slightly tart Saga blue cheese. Its delicate, Brie-like texture pairs perfectly with the other ingredients and melts beautifully. Shallots are easily baked in the oven, even in their skins. All you have to do is squeeze them out of their skins and slice them. Leftover steak from the night before is perfect for this sandwich. Slice thinly across the grain, assemble the sandwich on toasted buns, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sandwiches
- 6 crusty buns, such as Portuguese, cut in half horizontally
- 1/3 cup Dijon mustard
- 0.7 kg steak, grilled to medium rare, thinly sliced
- 350 gr. blue saga cheese, cut into 12 slices
- Baked shallots, recipe below, coarsely chopped
- 4 cups watercress, washed and dried
Baked shallots
- 8 shallots, unpeeled
- 1/4 cup olive oil
- 1 tbsp coarse salt + more to taste
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Recipes with similar ingredients: sandwich buns, Dijon mustard, beef, blue cheese, watercress, shallots
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the buns on a baking sheet and toast them on both sides.
- Spread mustard on the bottom half of each bun and top with steak slices, slightly overlapping. Season with salt and pepper to taste. Top each steak with 2 slices of cheese. Grill in the oven until the cheese is golden brown and melted, about 1 minute.
- Transfer the open sandwiches to a work surface. Top with the roasted shallots and watercress. Spread the remaining mustard on the tops of the buns and cover the sandwiches. Cut the sandwiches in half and serve.
Baked Shallots:
Preheat oven to 200°C.- In a large bowl, toss the onions with olive oil, 1 tablespoon salt, and black pepper to taste. Arrange on a foil-lined baking sheet. Bake until the shallots are very soft, about 40 minutes. Cool completely.
- Trim the ends of the onions and discard. Carefully squeeze the shallots out of their skins and season with additional salt and pepper to taste.
Categories:
recipe / Dinner / Fast food / Sandwiches / Appetizers / Sandwiches / Meat appetizers / / Food Network - recipes
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