GRILLED GOAT CHEESE & ARUGULA SANDWICHES
To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts :
GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA
This summer sandwich is bursting with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
- Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
- Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.
Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g
STEAK SANDWICHES
Provided by Giada De Laurentiis
Time 1h12m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
- Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
GRILLED FILET STEAK AND ARUGULA
Provided by Ina Garten
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
- When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
- Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.
BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI
This is truly gourmet and amazing ... grilled individual rolls, flavorful steak in a "you can't believe how easy" marinade. Gooey cheese, roasted tomatoes, arugula aioli and wonderful carmelized onions. All on a budget but worth serving for a dinner party. Just a little planning and a little thinking ahead makes this very easy to put together. Now I get the small chibatta rolls just from my grocer but any small hoagie or individual good roll, just not the round dinner rolls, something more substantial. But don't think you have to get a specific roll. Get what you enjoy eating. Get what you can afford and what is available at the time. Serve with some oven potato fries, a spicy ketchup and maybe a simple cucumber salad or a simple coleslaw. Make this easy and quick. Add some apple and nuts to store bought coleslaw with a twist on the sauce and you can have a new slaw which is just a little different a fun. Also add walnuts, blue cheese and pears for a great simple twist to a classic slaw as well. NOTE: Get skirt steak when on sale ... mayo, store brand is ok but not Miracle whip, arugula you can get a small amount from the local market if available...tomatoes I like heirlooms, but a good beefsteak or good ripe tomato is just fine, don't stress over that, and ... cheese, rather than buying a package or block, just go to your deli and ask for 16 slices of swiss. So much cheaper and none to waste or just sit in your fridge. Asking your meat, seafood, deli and vegetable department is a great use of their services. My stores are always willing to help, And it saves a "bunch" of money in the long run. Just ask.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 42m
Yield 4-6 Sandwiches, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the steak -- add the package of good seasonings mix to a large baggie with the olive oil and vinegar and shake to combine. Add the steak and seal and refrigerate at least 4 hours up to 8. I don't like packaged mixes much, but -- this is an exception. I really like it and it is easy and works great. Remember this is all about a easy dinner on a budget.
- Toppings -- when you get home roast or grill (which is my preference) the tomatoes and onions. Just toss with olive oil, red pepper, salt and pepper and grill or roast in the oven at 425 on a cookie sheet lined with foil or you can also use a grill pan. Either one works. Just grill until the tomatoes or brown or lightly soft and the same with the onions. Just set to the side. They do not have to be served hot.
- Make the aioli -- Add the arugula, mayo and lemon to a food processor and mix until well combined. Done, just chill. This can be done a day ahead.
- Steak -- Steak is done marinating, just grill or pan fry or any method you prefer. I like this grilled. Just 4-5 minutes per side on high heat to get a nice crust and then flip. Another 3-4 minutes and remove. Should be medium rare. Remove and set to the side and cover with foil to let rest.
- Rolls -- Just cut in half and toast in the oven or on the grill until slightly brown on the cut side. No oil needed. Just toast until golden.
- Put the sandwiches together. Layer each side of the roll with the mayo, then one side with cheese, then sliced steak. Cut the steak on the bias always, then some of the onions, a couple of tomato slices, another slice of cheese and the top roll also smathered with the aioli mixture.
- Wrap in foil and bake 10 minutes at 400. Enjoy! The absolute steak sandwich.
Nutrition Facts : Calories 677.4, Fat 51.6, SaturatedFat 9.8, Cholesterol 82.1, Sodium 1168.1, Carbohydrate 22.3, Fiber 1.9, Sugar 8, Protein 32.4
GRILLED-STEAK SANDWICHES
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
- Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
- Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.
STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY
This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
- Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
- Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
- Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
- Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
- Enjoy!
Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams
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