The sandwich is a very popular dish all over the world, and one of its most delicious formats includes the croissant, that flaky and light bread of French origin. Although the croissant is typically a sweet accompaniment, in Latin America it has taken on a leading role as a base for savory sandwiches that combine a wide variety of ingredients. The croissant sandwich with steak and artichoke is a recipe that reflects diverse culinary influences, fusing a European bread with ingredients common in American and Mediterranean cuisines.
In different Latin American countries, this preparation may have various names, but it is generally known as "stuffed croissant sandwich" or simply "croissant with meat". In some regions, artichoke is a less common ingredient, but its incorporation provides a unique flavor and texture that enhances the whole. The tradition of marinating the meat and combining it with sour cream is also common in various Latin American cuisines, making this recipe a bridge between the traditional and the innovative.
How to prepare Croissant Sandwiches with Steak and Artichoke
Start at least 4 hours before or, preferably, the night before.
Remove the fat from the skirt steak and cut into strips approximately 1/2 inch wide and 3 inches long.
In hot oil, brown the steak strips over medium-high heat until cooked and golden brown.
Do not overcook or the steak will be tough.
Drain the excess fat.
Place the steak strips in a 1-quart bowl and pour the well-mixed Italian dressing over them.
Refrigerate for at least 3 and a half hours or overnight.
Open the artichokes and drain all the liquid.
Cut the artichoke bases into quarters, and the hearts into halves.
If the steak has not absorbed all the Italian dressing, drain the excess.
Combine the sour cream, artichokes, steak, and mix well.
This mixture will keep for some time if you wish to refrigerate it until you are ready to assemble the sandwiches.
When ready to serve, carefully cut the croissants and place 1/4 of the steak and artichoke mixture inside each croissant.
I have served these sandwiches with a light mixed greens salad, mandarin orange segments, and thin slices of red onion.
