Sandwiches with steak, blue cheese and baked shallots

All the components of this hearty sandwich make it amazing a bouquet of flavors: rich beef, tart mustard, spicy watercress greens, sweet-spicy baked shallots and soft, slightly tart blue cheese saga. Thanks to its tender Brie-like texture, this cheese blends perfectly with the rest ingredients and melts well. Shallots easily baked in the oven right in the husk. You just have to squeeze it out of the skin and slice. Leftovers are great for making this sandwich. yesterday’s steak. Cut it thinly across the fibers, assemble toasted bun sandwich and enjoy. Share with friends: Time: 1 hour. 5 minutes. Difficulty: easy Servings: 6 In the 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.

Ingredients for the recipe:

Sandwiches

• 6 buns with crust, e.g. Portuguese, sliced horizontally in half
• 1/3 Art. Dijon mustard
• 0.7 kg fried until lightly cooked steak, thin chopped
• 350 gr blue cheese saga sliced ​​into 12 slices
• Baked shallots, recipe see below, coarsely chopped
• 4 tbsp. watercress, washed and dried

Baked shallots

• 8 shallots, unpeeled
• 1/4 Art. olive oil
• 1 tbsp. l coarse salt + optionally to taste

Recipes with similar ingredients: Sandwich buns, Dijon mustard, beef, blue cheese, watercress, shallots

Recipe preparation:

1. Preheat the oven in grill mode. Put the buns on pan and fry them on both sides.
2. Spread the lower half of each bun with mustard and top lay out a little overlapping pieces of steak. Salt and pepper over to taste. Cover each serving of meat with 2 slices of cheese. Toast in in the grill mode until the cheese is browned and melted, about 1 minute.
3. Place open sandwiches on a work surface. From above put baked shallots and watercress. Spread the tops buns remaining mustard and cover the sandwiches. Cut sandwiches in half and serve.

4. Baked shallots:

   Preheat the oven to 200 ° C.

5. In a large bowl, mix the onions with olive oil, 1 tbsp. l salt and black pepper to taste. Lay on a baking sheet covered foil. Bake until the shallots are very soft, about 40 minutes. Cool completely.
6. Cut off the tips of the bulbs and discard. Gently squeeze out peel shallots and salt and pepper to taste.