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Roast Beef, Blue Cheese and Green Peppercorn Sandwiches Home : Salads-Sands : Roast Beef, Blue Cheese and Green Peppercorn Sandwiches
Roast Beef, Blue Cheese and Green Peppercorn Sandwiches
EZ Southern Cooking
Helpful Tips:
The key to successful custard preparation is low heat: high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15 to 20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.
The Details:
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Ingredients
2 oz blue cheese, crumbled
One 3 oz package cream cheese, softened
1 package of small size croissants sliced in half horizontally
12 very thin slices rare roast beef
1-1/2 tablespoons green peppercorns in brine, drained
Directions
Cream blue cheese and cream cheese together until smooth. Put into a pastry bag fitted with a small star tip. Fill croissants with roast beef and pipe cheese mixture on top. Sprinkle with peppercorns.
Makes 12 small sandwiches or 6 large sandwiches.
(Added: 10-Mar-2008)
Helpful Tips:
If you roll dough out between two sheets of waxed paper, spray some water under the bottom, sheet and it will not slip when rolling.
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