Blue Cheese Steak Sandwiches
6 crusty rolls such as Portuguese, split
1/3 cup Dijon mustard
1 1/2 lbs. grilled medium-rare steak, thinly sliced
Kosher salt and freshly ground black
12 ounces creamy blue cheese such as Saga, cut into 12 slices
Roasted shallots roughly chopped (see below)
4 cups loosely packed watercress washed and dried
Preheat the broiler. Spread the rolls out on a pan and toast on both sides.
Slather the bottom half 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.
Transfer the open-faced sandwiches to the work surface. Top each sandwich with
some of the roasted shallots and watercress. Slather the tops with the remaining
mustard and cover the sandwiches. Slice in half and serve.
Preheat the oven to 400 degrees
(F). In a large bowl, toss 8 shallots (unpeeled) with 1/4 cup extra-virgin olive
oil, 1 tablespoon salt and freshly ground black 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.