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hanger blue cheese crusty rolls mustard kosher salt ROASTED SHALLOTS shallots extra-virgin olive oil kosher salt freshly ground black pepper
Viewed: 37 - Published at: 2 years agoIngredients
- 1 -1/2 pounds grilled medium-rare steak, preferably strip, Porterhouse, or hanger
- 3/4 pound Saga blue cheese
- 6 crusty rolls, such as Portuguese or country sourdough, split in half lengthwise
- 1/3 cup Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- ROASTED SHALLOTS (recipe follows), roughly chopped
- 4 -1/2 cups loosely packed watercress, washed and dried
- 18 shallots (about 1 3/4 pounds), unpeeled
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt, plus more to taste
- Freshly ground black pepper
Method
- Preheat a broiler.
- Slice the steak into 1/4-inch thick slices.
- Slice the cheese into 12 pieces.
- Set the rolls, cut side-up on a baking sheet and toast under the broiler.
- Set the tops of the rolls aside.
- Slather the bottom halves of the rolls with half the mustard and top with the slices of steak, overlapping them slightly.
- Season with salt and pepper.
- Cover with 2 slices of cheese.
- Broil the open-faced sandwiches until the cheese is lightly browned and melted, about 1 minute.
- Transfer the sandwiches to the work surface.
- Top each sandwich with an equal portion of the roasted shallots and about 3/4 cup of the watercress.
- Slather the tops of the rolls with the remaining mustard and cover the sandwiches.
- Slice the sandwiches in half crosswise.
- Serve immediately.
- Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil and salt, and season generously with pepper.
- Transfer to an aluminum foil-lined baking sheet and spread out in a single layer.
- Bake until the shallots?
- skins are somewhat charred and crispy and the flesh is very tender, about 40 minutes.
- Remove from the oven and allow to cool slightly.
- Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard.
- Gently squeeze the shallots from their skins and season with salt and pepper to taste.
- Serve with roasted beef, chicken, or on steak sandwiches.
