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Categories:
mayonnaise mustard red wine vinegar olive oil horseradish salt beef Cheddar cheese red onion arugula croissants
Viewed: 39 - Published at: 5 years agoIngredients
- 14 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 12 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons prepared horseradish, drained
- salt & freshly ground black pepper
- 12 lb thinly sliced london broil beef (from your deli department, about 8 slices) or 12 lb roast beef (from your deli department, about 8 slices)
- 8 slices white cheddar cheese, thinly sliced
- 12 red onion, thinly sliced crosswise
- 1 small bunch watercress or 1 small bunch arugula
- 4 croissants, sliced through crosswise
Method
- Whisk together the mayonnaise, dijon mustard, red wine vinegar, olive oil and horseradish in a small bowl.
- Season with salt and pepper.
- Heat a grill pan or griddle over medium heat.
- 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.
- 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.
- Toast the croissant slices on the grill until lightly toasted.
- 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.
