Beef and Cheddar Croissant Sandwiches with Tangy Cheddar Sauce

By Sprig Originals ✓ · cooked up in Sprig

Flaky croissants toasted cut-side down in butter, piled with roast beef warmed in a quick au jus, and flooded with a sharp, tangy cheddar sauce spiked with mustard and a splash of pickle brine. The croissant only sees heat for a minute or two, so it stays shatteringly crisp outside and tender inside instead of drying out in the oven.

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 3/4 cup whole milk, warmed
• 6 oz extra-sharp cheddar, coarsely grated (about 1 1/2 cups, packed)
• 2 tsp Dijon mustard
• 2 tsp dill pickle brine
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• kosher salt and black pepper

• 1 lb thinly sliced deli roast beef
• 1/2 cup low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder

• 4 large bakery croissants
• 2 tbsp unsalted butter, softened
• 1/4 small red onion, shaved paper-thin
• 1 cup baby arugula
• 1/4 cup sliced dill pickles or pickled jalapeños (optional)

Instructions

1. Toss the shaved red onion with 1 tablespoon of the pickle brine and a pinch of salt in a small bowl; let it sit while you work. This takes the raw bite off and adds another layer of tang.
2. Make the cheddar sauce: melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour and cook 60 to 90 seconds, until it smells nutty but has not browned. Pour in the warm milk in a slow stream, whisking constantly, and cook 2 to 3 minutes until it thickens to the consistency of heavy cream.
3. Pull the pan off the heat entirely, wait 30 seconds, then add the grated cheddar in three additions, whisking until each is fully melted before adding more. Off-heat melting keeps the sauce glossy instead of grainy. Whisk in the Dijon, remaining pickle brine, onion powder, smoked paprika, and cayenne, then season with salt and pepper. Cover and keep warm; if it stiffens, whisk in a splash of hot milk.
4. Warm the beef: in a wide skillet over medium heat, bring the beef broth, Worcestershire, and garlic powder to a simmer. Add the roast beef, loosely ruffled, and toss with tongs for 60 to 90 seconds, just until hot and glistening. Do not let it boil hard or the beef will tighten and turn gray. Pull the skillet off the heat and leave the beef in the jus.
5. Split the croissants horizontally with a serrated knife, leaving a hinge if you like. Spread the softened butter lightly over the cut faces.
6. Wipe out a clean dry skillet or griddle and set it over medium heat. Press the croissants cut-side down and toast 60 to 90 seconds, until the cut faces are golden and crisp. The interiors stay soft and steamy — this is the whole point, so resist the urge to bake them in the oven.
7. Build immediately: lift the beef from the jus with tongs, letting it drain for a second, and pile it onto the bottom halves. Spoon a generous 3 to 4 tablespoons of warm cheddar sauce over each pile so it seeps down into the beef.
8. Top with the drained pickled onions, a small handful of arugula, and pickles if using. Close the croissants, press gently, and cut in half on a diagonal. Serve right away with any extra cheese sauce and the remaining jus in small bowls for dipping.

Chef's tips

Nutrition (per serving, estimated)

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