We’re eating corned beef and sharp cheddar sandwiches on freshly-baked flaky croissants dressed with whole grain mustard, watercress and caramelized onions deglazed with balsamic and cider vinegar.
Sandwiches can be the most simple thing to cook and often times one of the most satisfying things to eat. At least that’s the p.o.v. in our house. That’s definitely the case with this sandwich! It was a breeze to make yet soul satisfying to devour. Tyler said it was ranked right up next to the Father’s Office burger – his favorite burger of all time. Damn high praise indeed! Caramelizing onions takes quite a long time but you can make the onions several days in advance and store in a sealed in the fridge until ready for use. We hope you guys make this sandwich and enjoy it as much as we did!
4 artisan croissants, (NOT the type in the grocery store although if you must it's better than nothing!)
1 lb deli sliced corned beef
coarse whole grain mustard
sharp cheddar, thinly sliced
watercress, rinsed & stems removed
caramelized onions w/ balsamic and cider (recipe follows)
Preheat oven to 450 degrees.
Carefully slice the croissants length-wise, making sure not to crush them. Place croissants in preheated oven. Heat for 3-4 minutes until warm. Remove from oven. Spread mustard over both the top and bottom halves of the croissants. Evenly distrubute the corned beef on bottom half of each of the four croissants. Cover the corned beef layer with slices of sharp cheddar. Place the loaded bottom half of the croissants onto a baking sheet. Place baking sheet in oven. Heat until cheese has melted slightly and corned beef has warmed through, about 5 minutes. Remove from oven then add a layer of caramelized onions and watercress to each of the croissants. Replace the top half to each croissant sandwich. Serve immediately and enjoy!
1 large yellow onion, peeled and sliced
2 tsp canola oil (or other flavorless oil)
1/2 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra
1/4 tsp crushed red pepper
1 tbsp brown sugar
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
Place saute pan over low heat. Add oil to the pan. Once the pan has heated, add the onions, salt, black & red pepper. Toss to coat. Allow the onions to caramelize slowly over low heat for 1 1/2 hours, stirring occasionally. Add the brown sugar and cider and balsamic vinegars to the pan to deglaze, stir, making sure to scrap up any little bits stuck to the bottom of the pan. Allow the liquid of the vinegar to cook off, about 5-10 minutes, stirring frequently. Remove from heat. Either use immediately or cool to room temperature and store in the fridge for upto 1 week. Enjoy!