Canned Strawberries
Grands Biscuits
Hangar Steak
Ham Slices
Final Product
Mini "Croque Monsieur" Sandwiches with Strawberry BBQ Dipping Sauce
For the dipping sauce:
1 can strawberries with half the liquid drained
1/2 cup BBQ sauce (homemade or store-bought)
Juice of 1/2 a lemon
2 tbsp strawberry jam
Salt & pepper
Combine all the ingredients in a bowl and puree with a hand blender, or in a food processor. Set aside.
For the sandwiches:
Grands Biscuits
Hangar Steak
Ham Slices
4-5 slices Taleggio cheese (or swiss)
Flour, for rolling
Salt & pepper
1 egg + 1 tbsp water, mixed
Preheat the oven to 350 degrees.
Season the hangar steak with salt and pepper. Cook in a skillet for 5 minutes on both sides. Set aside on a plate to rest. Meanwhile, sprinkle some flour on your board, and roll out each biscuit so it is just bigger than the ham slices.
Once the steak has rested, cut very small pieces off and set aside (you may not use the whole steak). Take one of the rolled out biscuits and place a ham slice on top, then some of the steak pieces and a slice of cheese. Brush the edges of the biscuit with the egg mixture. Place another biscuit on top and crimp the edges. Repeat for the rest of the biscuits until you have either 4 or 5 sandwiches.
Place sandwiches on a baking sheet and brush with more of the egg mixture. Bake at 350 for 10-12 minutes, or until puffed and golden brown. Serve hot (but be careful...these get VERY hot inside!)
RATING: ***** (5 stars!)
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