Open-faced Shallot, Bacon and Roquefort Sandwiches
Salty, sweet and tangy, these upscale sandwiches have a creamy, robust flavor and are a snap to put together. Be sure to use a good-quality French or sourdough loaf for this recipe — it makes all the difference. This recipe makes 4 open-faced sandwiches but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1 small loaf of French or sourdough bread
16 large shallots, stem ends removed, peeled and halved
8 slices bacon
8 ounces Roquefort of blue cheese, crumbled
3 tablespoons olive oil, divided
2 tablespoons sour cream
1 tablespoon prepared horseradish
Salt and pepper, to taste
16 large shallots, stem ends removed, peeled and halved
8 slices bacon
8 ounces Roquefort of blue cheese, crumbled
3 tablespoons olive oil, divided
2 tablespoons sour cream
1 tablespoon prepared horseradish
Salt and pepper, to taste
Directions
Combine sour cream and horseradish in a small bowl; season with salt and pepper. Cover and refrigerate until ready to use.
Toss shallots with 2 tablespoons oil and season with salt. Arrange in one layer on a nonstick baking sheet. roast for 30 minutes, until the shallots become soft and golden. Remove from heat and let cool for a few minutes before handling.
While the shallots are roasting, cook bacon according to package instructions. Once cooked, move to a plate lined with a paper towel to drain.
Slice bread down the center lengthwise and then slice each half into two pieces; you should have 4 slices of bread. Arrange bread, cut side up on a baking sheet and drizzle with the remaining tablespoon of oil. Season with salt and pepper.
When shallots have been removed from the oven to cool, place bread in the oven and and toast for about 3 minutes. Be sure to keep your eyes on the bread — it burns quickly with this method.
To assemble sandwiches, lay each slice of bread on a work surface. Spread some of the sour cream sauce on each slice. Place 2 slices bacon on each piece of bread, and 1/4 of the shallots on each slice. Add cheese to top of sandwiches and serve immediately.
Toss shallots with 2 tablespoons oil and season with salt. Arrange in one layer on a nonstick baking sheet. roast for 30 minutes, until the shallots become soft and golden. Remove from heat and let cool for a few minutes before handling.
While the shallots are roasting, cook bacon according to package instructions. Once cooked, move to a plate lined with a paper towel to drain.
Slice bread down the center lengthwise and then slice each half into two pieces; you should have 4 slices of bread. Arrange bread, cut side up on a baking sheet and drizzle with the remaining tablespoon of oil. Season with salt and pepper.
When shallots have been removed from the oven to cool, place bread in the oven and and toast for about 3 minutes. Be sure to keep your eyes on the bread — it burns quickly with this method.
To assemble sandwiches, lay each slice of bread on a work surface. Spread some of the sour cream sauce on each slice. Place 2 slices bacon on each piece of bread, and 1/4 of the shallots on each slice. Add cheese to top of sandwiches and serve immediately.
Looking for inspiration? Try these recipes:
Classic Creamed Spinach
Penne with Meat Sauce
Oven Braised Chicken with Peppers and Olives
