Steak, Blue Cheese, and Baked Shallot Sandwiches

Ingredients:

Sandwiches

• 6 crusty buns, such as Portuguese, cut in half horizontally
• 1/3 cup Dijon mustard
• 0.7 kg steak, grilled to medium rare, thinly sliced
• 350 gr. blue saga cheese, cut into 12 slices
• Baked shallots, recipe below, coarsely chopped
• 4 cups watercress, washed and dried

Baked shallots

• 8 shallots, unpeeled
• 1/4 cup olive oil
• 1 tbsp coarse salt + more to taste

Preparation:

1. Preheat the oven to broil. Place the buns on a baking sheet and toast them on both sides.
2. Spread mustard on the bottom half of each bun and top with steak slices, slightly overlapping. Season with salt and pepper to taste. Top each steak with 2 slices of cheese. Grill in the oven until the cheese is golden brown and melted, about 1 minute.
3. Transfer the open sandwiches to a work surface. Top with the roasted shallots and watercress. Spread the remaining mustard on the tops of the buns and cover the sandwiches. Cut the sandwiches in half and serve.

4. Baked Shallots:

   
   Preheat oven to 200°C.
5. In a large bowl, toss the onions with olive oil, 1 tablespoon salt, and black pepper to taste. Arrange on a foil-lined baking sheet. Bake until the shallots are very soft, about 40 minutes. Cool completely.
6. Trim the ends of the onions and discard. Carefully squeeze the shallots out of their skins and season with additional salt and pepper to taste.