To toast or not to toast was a question on my mind this weekend. I’ve been craving steak lately and decided to combine several of my favorite flavors to create this hearty sandwich. I really wanted something I could truly devour with manly force.
I actually made two versions of this sandwich on two different days. The first one was prepared in a classic sandwich style with the ingredients perfectly stacked between a fresh baked ciabatta roll. It was the next day when I realized the sandwich was missing a critical component. I wondered if toasting and melted cheese could bring a whole new dimension to the meal. Boy, it sure did. The melted cheese and the crunch from the toasted bread made all the difference in the world.
So what’s your preference? Toast or not to toast?
- 1 (6 oz.) sirloin steak
- 1 cup loosely backed baby greens
- 1 red pepper, roasted
- 3 Tbl. mayo
- 2 Tbl. prepared pesto
- 1 Tbl. sour cream
- 1/3 cup shredded mozzarella cheese
- 2 mini ciabatta rolls
- salt and pepper
- Whisk together the mayo, sour cream and pesto in a small mixing bowl until well combined. Set aside.
- Season the steak with salt and pepper. Grill or fry sirloin steak to desired temperature. I like mine to be medium rare. Allow the steak to rest for 5 minutes and then thinly slice on a bias. Slice the roasted red pepper into thin strips.
- Preheat the broiler to high and set the rack to be 6-8 inches away from the flame.
- Slice the ciabatta rolls in half lengthwise. Evenly spread the pesto mayo on the top and bottom of the bread. Stack the steak on the bottom part of the roll. Then stack the red peppers on the top portion of the roll.
- Evenly distribute the cheese on both sides of the roll to over the ingredients. Place the sandwiches on a sheet pan and broil for 2-3 minutes. The cheese should be melted and slightly toasted. Top the steak section with lettuce and carefully place the red pepper section on top. Slice in half before serving. Makes two sandwiches.