STEAK SANDWICHES WITH BLUE CHEESE AND ROASTED SHALLOTS
Kelly
ingredients
- 6 crusty rolls, such as a Portuguese, split
- 1/3 C Dijon mustard
- 1 1/2 lbs. grilled medium rare steak, thinly sliced
- Kosher salt and freshly ground black pepper
- 12 oz. Saga blue cheese, cut into 12 slices
- Roasted shallots, recipe follows, roughly chopped
- 4 C loosely packed watercress, washed and dried
- Roasted Shallots:
- 6 shallots, unpeeled
- 1/4 C extra-virgin olive oil
- 1 T kosher salt, plus additional for seasoning
- Freshly ground black pepper
directions
- 1
Preheat the broiler. Spread the rolls out on a pan and toast on both sides.
- 2
Slather the bottom 1/2 of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season, to taste, with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
- 3
Transfer the open-faced sandwiches to the work surface. Top each sandwich with some of the roasted shallots and watercress. Slater the tops of the rolls with remaining mustard and cover the sandwiches. Slice in half and serve.
- 4
Roasted Shallots:
- 5
Preheat the oven to 400˚
- 6
In a lg. bowl, toss the shallots with olive oil, 1 T salt, and pepper, to taste. Spread out on an aluminum foil-lined baking sheet. Bake until the shallots are very tender, about 40 minutes. Set aside to cool. Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins and season with additional salt and pepper, to taste
Source: Kelly
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