Beef, blue cheese and shallot sandwich

Ingredients:

Sandwiches

• 6 round hamburger buns, sourdough, cut in half lengthwise
• 450 g or less ribeye steak from marbled beef (also striploin, porterhouse)
• 350 g of blue cheese
• 1/3 cup mustard
• Baked Shallots, recipe included
• 4.5 cups watercress, washed and dried

Baked Shallots

• 18 shallots (about 800 g), unpeeled
• 1/4 cup olive oil
• 1 tbsp. coarse table salt, plus more to taste

Preparation:

1. Preheat the broiler. Slice the steak into 0.7 cm thick slices. Cut the cheese into 12 slices. Place the buns, cut side up, on a baking sheet and toast in the broiler. Set the tops of the buns aside.
2. Spread half the mustard generously on the bottom halves of the buns and top with slightly overlapping steak slices. Season with salt and pepper. Top with 2 slices of cheese. Toast the sandwiches, without the tops, until lightly browned and the cheese is melted, about 1 minute.
3. Transfer the sandwiches to a work surface. Top each sandwich with equal portions of sliced ​​roasted shallots and about 3/4 cup watercress. Spread the remaining mustard generously on the tops of the buns and close the sandwiches.
4. Cut the sandwiches into bite-size pieces. Serve immediately.
   
   Recipe French baguette sandwiches with beef and a paste of shallots and green onions.
   
   

   Baked Shallots

   
   Preheat the oven to 425°F (220°C). In a large bowl, toss the shallots with olive oil and salt, and season generously with pepper. Transfer to a foil-lined aluminum baking sheet and spread them in a single layer. Bake for about 40 minutes, until the shallot skins are lightly charred and crisp, and the flesh is very tender. Remove from the oven and let cool slightly.
   
   Using a knife, trim the tops of the shallots, located opposite the root, and discard. Gently squeeze the shallots out of their skins and season with salt and pepper to taste.