Parisian Steak And Cheese Croissant Sandwiches Recipes

SAUSAGE CHEESE CROISSANT SANDWICH

Steps:

• Preheat the oven to 375 degrees F.
• Heat the pre-cooked sausage patties in the oven for 15 to 18 minutes.
• While sausage patties are heating, prepare rolls. Unroll the crescent dough from the can. Notice that there are four rectangular pieces. Separate the rectangles from each other. Place one rectangle with a long side nearest you. Separate the triangles and pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side. Bring the ends around and overlap to form a circle. Press ends together and place on a baking sheet. Repeat with remaining three pieces. Brush rolls with butter and bake for 11 to 13 minutes.
• While rolls are baking, mix together the mayonnaise, hot sauce, and lemon juice, to taste.
• Slice baked rolls horizontally. Split roll and place sausage patty on bottom half. Add a dollop of mayonnaise sauce, a slice of cheese, and replace the top of the roll. Heat the sandwich in the microwave for 20 to 30 seconds, or until the cheese starts to melt.

CROISSANT PANINI

Steps:

• Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
• Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.

FRENCH ONION SLICED STEAK CROISSANT SANDWICH

Steps:

• Heat a grill pan or outdoor grill to high; preheat broiler.
• In a bowl, mix together the garlic, grill seasoning, hot sauce, Worcestershire, and vinegar.
• Whisk in 3 tablespoons olive oil.
• Put the flank steak in a shallow dish; pour the marinade over the steak.
• Toss to coat thoroughly and marinate for 5-10 minutes.
• While the steak is marinating, heat a large skillet over med-high heat; add in the remaining olive oil.
• Add in the onions, thyme, salt, and pepper; cook, stirring often, for 7-8 minutes or until the onions are deep golden brown.
• Add in the chicken stock; continue to cook for 2-3 more minutes or until the chicken stock has almost completely cooked away but the onions are still a little wet with the stock; remove from heat and set aside.
• Remove the flank steak from the marinade and pat dry.
• Grill the flank steak for 6-7 minutes on each side; remove steak from the grill to a cutting board; cover loosely with foil and let rest 5 minutes.
• Thinly slice the steak on an angle, against the grain.
• Split the croissants in half and place on a cookie sheet, cut sides up.
• Pile some of the onions on the bottoms of each croissant.
• Arrange a pile of the sliced steak on top of the onions and then follow that with some more onions.
• Place slices of cheese on top and transfer both the croissant bottoms and tops to the broiler.
• Melt the cheese and toast the cut sides of the tops 1-2 minutes.
• Place the croissant tops on the melted cheese; serve immediately.

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH MAYONNAISE

Steps:

• Mix mayonnaise and horseradish in small bowl to blend.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
• Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
• Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.