Beef & Shishito Open-Faced Sandwiches http://cheffly.com/recipe.php?id=296
Pair tender, savory beef with the satisfying bite of lightly blistered shishito peppers.
To balance the richness of the sandwiches—and accent the crunch of the toasted baguette—making a light, seasonal side salad, dressed with a drizzle of olive oil and a splash of red wine vinegar.
The Blue Apron recipe #980
- 10 oz Thinly Sliced Beef
- 1 Small Baguette
- 3 oz Shishito Peppers
- 1 Romaine Heart
- 1 Cucumber
- 1 Tomato
- 1 clove Garlic
- 2 Tbsps Red Wine Vinegar
- 1 Shallot
- ¼ cup Mayonnaise
Ingredients
Directions
Prep: Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Cut off and discard the pepper stems; cut into ½-inch pieces on an angle. Peel and mince the garlic. Roughly chop the romaine leaves. Core and medium dice the tomato. Large dice the cucumber.
Peel and thinly slice the shallot; place in a bowl with the vinegar.
Cook: Place the baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut sides up and toast in the oven 10 to 12 minutes, or until golden brown and crispy.
While the baguette toasts, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Transfer to a plate and season with salt and pepper to taste.
While the baguette continues to toast, heat 2 teaspoons of olive oil on high until hot. Add the beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Salt and pepper to taste. Add 1 tablespoon of the shallot marinating liquid. Cook, stirring constantly, 30 seconds to 1 minute, or until the beef is just cooked through. Transfer to a plate and set aside in a warm place.
In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted baguette. Top with the cooked beef and cooked peppers.
In a large bowl, combine the romaine, tomato, cucumber and marinated shallot (including the remaining liquid); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!
Peel and thinly slice the shallot; place in a bowl with the vinegar.
Cook: Place the baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut sides up and toast in the oven 10 to 12 minutes, or until golden brown and crispy.
While the baguette toasts, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Transfer to a plate and season with salt and pepper to taste.
While the baguette continues to toast, heat 2 teaspoons of olive oil on high until hot. Add the beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Salt and pepper to taste. Add 1 tablespoon of the shallot marinating liquid. Cook, stirring constantly, 30 seconds to 1 minute, or until the beef is just cooked through. Transfer to a plate and set aside in a warm place.
In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted baguette. Top with the cooked beef and cooked peppers.
In a large bowl, combine the romaine, tomato, cucumber and marinated shallot (including the remaining liquid); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!