Steak Sandwiches With Chipotle Mayo, Roasted Shallots and Melting Gorgonzola
Chef Jamie Gwen's Steak Sandwich
Chef Jamie Gwen
This Sandwich is Everything!
Ingredients
For The Roasted Shallots
- 8 Shallots, Unpeeled
- 2 Tablespoons Extra-Virgin Olive Oil
- Salt and Freshly Ground Pepper
For Chipotle Mayo
- 1 Cup Mayonnaise
- 3 Teaspoons Adobo Sauce From A Can Of Chipotles In Adobo
- 1 Teaspoon Honey
For The Sandwhich
- 1 LB New York Strip Steaks
- 4 Soft Rolls
- 8 Ounces Gorgonzola Cheese
- 4 Cups Loosely Packed Watercress, Washed and Dried
Directions
Roasted Shallots
Preheat the oven to 350ºF
In a large bowl, toss the shallots with the olive oil, salt and pepper. Spread the shallots out on an aluminum foil-lined baking sheet.
Roast until the shallots are very tender, about 30 minutes.
Once done, set aside to cool and slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins.
To Make The Sauce
In a small bow, stir together the mayonnaise, adobo sauce and honey.
To Make The Steak
Heat your grill to medium-high. Season the steak with salt and pepper and grill to your desired doneness.
While the steak rests for 5 minutes before slicing, place the rolls on the grill to toast.
Assemble
Spread the bottom half of each toasted roll with chipotle mayo.
Top with slices of the steak overlapping the slices slightly
Cover with gorgonzola and use a torch to slightly melt the cheese.
Top each sandwich with roasted shallots and watercress leaves.
Slather the tops of tge rols with the remaining Chipotle Mayo and close the sandwiches. And Enjoy!