• 6 soft rolls
• 1/3 cup Dijon mustard or Chipotle Mayo
• 1 1/2 pounds grilled medium rare steak, thinly sliced
• 12 ounces crumbled blue cheese
• 4 cups loosely packed watercress, washed and dried
• Roasted Shallots (recipe follows)

Roasted Shallots :

• 8 shallots, unpeeled
• 2 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper

Preheat the broiler. Spread the rolls out on a pan and toast on both sides. Spread the bottom 1/2 of each roll with mustard or chipotle mayo and top with slices of the steak, overlapping the slices slightly. Cover with some crumbled blue cheese.  Broil until the cheese is lightly browned and melted, about 1 minute. Transfer the open-faced sandwiches to a work surface. Top each sandwich with some of the watercress and some roasted shallots. Slather the tops of the rolls with the remaining mustard or mayo and cover the sandwiches.

Serves 6

To make the Roasted Shallots, preheat the oven to 350°F

In a large bowl, toss the shallots with the olive oil, salt and pepper. Spread out on an aluminum foil-lined baking sheet.  Bake until the shallots are very tender, about 30 minutes. Set aside to cool. Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins.