The sandwich in the diner on the corner, tastes no worse than you would be made at home from improvised ingredients. But the time spent in making a sandwich at home will relieve all the nervousness about the quality of the products. Stock up on beef, cheese with mold, fried shallots, and all that remains for you is put cooked ingredients in a bun, and sprinkle with herbs watercress in just 15 minutes. Share with friends: 
Time: 15 min Difficulty: easy Amount: 6 sandwiches In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Sandwiches
- 6 round buns for hamburgers, from dough on a sourdough, cut in half
- 450 gr or less marbled beef ribeye steak (also striploin, porterhouse)
- 350 gr blue cheese
- 1/3 Art. mustard
- Baked shallots, recipe attached
- 4.5 tbsp. watercress, washed and dried
Baked shallots
- 18 shallots (about 800 gr.), Unpeeled
- 1/4 Art. olive oil
- 1 tbsp. l coarse salt and more to taste
Recipes with similar ingredients: hamburger buns, beef, blue cheese, shallots, mustard, watercress
Recipe preparation:
- Preheat the oven. Slice the steak into thick slices 0.7 cm. Cut the cheese into 12 slices. Place the buns cut up on a baking sheet and fry in the oven. Set aside the top buns.
- Coat the bottom half of the buns with a thick layer mustard and top with lightly overlapping slices of steak. Salt and pepper. Cover with 2 slices of cheese. Toast sandwiches without top of buns until lightly browned and melted cheese for about 1 min.
- Move the sandwiches to the work surface. On top of each sandwich lay chopped baked shallots in equal portions and about 3/4 tbsp. watercress. Spread with a thick layer top of the buns with the remaining mustard and cover them sandwiches.
- Cut the sandwiches so that they are convenient to eat. Serve immediately. French Beef Baguette Sandwiches Recipe and a paste of shallots and green onions.
Baked shallots
Preheat the oven to 220 ° C. Stir in shallots in a large bowl with olive oil and salt, and season generously with pepper. Shift on aluminum baking sheet covered with foil and distribute in one layer. Bake for about 40 minutes, until the skin of the shallots becomes slightly charred and crispy, and the flesh is very soft. Take out oven and let cool a bit. Using a knife, trim the top the tips of shallots, which are located opposite the rhizome, and throw it away. Gently squeeze the shallots from the peel, salt and pepper to taste.
