VIE DE FRANCE
French Cheesesteak
1 tablespoon butter
1 small yellow onion, sliced
Salt and pepper
1 large Vie de France butter croissant
Mayonnaise
4 ounces sliced roast beef
1 ounce roasted red bell peppers, sliced
2 ounces Brie cheese
1. Melt butter in a sauté pan; add onions and salt and pepper to taste.
Cook over low heat until onions begin to caramelize; remove from the heat.
2. Using a serrated knife, slice the croissant three-quarters of the way
through, making sure to leave a spine. Spread mayonnaise over the bottom
half of the croissant.
3. Place roast beef on a plate or pan and top with onions, roasted red bell
peppers and Brie. Place in a microwave for 45 seconds or under a broiler
until cheese melts. Carefully transfer the roast beef/cheese assembly to
the bottom half of the croissant. Serve with a pickle spear and French fries.
Makes 1 serving.
Brands may vary by region; substitute a similar product.
LA BREA BAKERY
Black Forest Ham and Gruye`re
on Ciabatta Sandwich Roll
1 large red onion, thinly sliced
3 tablespoons extra-virgin olive oil
5 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
Freshly ground pepper
1/4 cup Dijon mustard
1/2 cup mayonnaise
4 La Brea Bakery Ciabatta Sandwich Rolls
12-16 slices (1 pound) Black Forest ham
8 slices Gruyère cheese (or Swiss or Emmentaler)
1 cup arugula
1. Place onions in a medium bowl. Pour oil and vinegar over onions;
sprinkle with salt and pepper to taste. Toss to coat. Let marinate for at
least 1/2 hour and up to 24 hours.
2. Preheat oven to 350°F. Spread onions in a thin layer on a baking sheet;
pour remaining liquid over the onions. Bake for 10 minutes. Let cool.
3. Mix mustard and mayonnaise in a small bowl. Set aside.
4. Slice rolls in half and spread 2 tablespoons of dressing on each side.
Layer ham, cheese, arugula and 3 tablespoons of onions on bottom half
of rolls; cover with top half. Makes 4 servings.
Brands may vary by region; substitute a similar product.
