London Broil, Aged Cheddar & Watercress on Croissant |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Bobby Flay and Hellman's. Added and cleaned ingredients and instructions. For each sandwich, you need 2 slices of deli beef covered with cheese. The reason why you only cook 3 slices at a time is so you don't overcook and also to be able to cover with a lid. For 4 servings, you need 8 slices of beef and 8 slices of cheese. Ingredients:
1/4 cup mayonnaise |
2 tablespoons dijon mustard |
1 1/2 tablespoons red wine vinegar |
2 tablespoons olive oil |
2 tablespoons prepared horseradish, drained |
salt & freshly ground black pepper |
1/2 lb thinly sliced london broil beef (from your deli department, about 8 slices) or 1/2 lb roast beef (from your deli department, about 8 slices) |
8 slices white cheddar cheese, thinly sliced |
1/2 red onion, thinly sliced crosswise |
1 small bunch watercress or 1 small bunch arugula |
4 croissants, sliced through crosswise |
Directions:
1. Whisk together the mayonnaise, dijon mustard, red wine vinegar, olive oil and horseradish in a small bowl. Season with salt and pepper.
2. Heat a grill pan or griddle over medium heat.
3. Add 3 slices of beef in an even layer, next to each other and cook for 30 seconds per side, just to warm through. For each sandwich, you need 2 slices of beef.
4. Top the slices of beef with 1 slice of the cheese, cover with a lid and let melt, about 20 seconds. Remove and keep warm. Continue with other beef and cheese.
5. Toast the croissant slices on the grill until lightly toasted.
6. Spread some of the mayonnaise mixture on both sides of each croissant. Layer on beef and cheese, onion and watercress. Place the top half of the croissant and serve.
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