Steak Sandwiches On Ciabatta Rolls Recipes

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CIABATTA STEAK SANDWICH



Ciabatta Steak Sandwich image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 (2 pound) London broil
1 tablespoon olive oil
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
2 tablespoons pesto
1/4 cup mayonnaise
4 ciabatta rolls, sliced in 1/2 lengthwise
3 plum tomatoes, sliced

Steps:

  • Preheat grill to medium heat.
  • Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
  • In a small bowl, combine pesto and mayonnaise.
  • Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

CIABATTA CHEESE STEAKS WITH THE WORKS



Ciabatta Cheese Steaks with the Works image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 flat iron steaks, 6 to 8 ounces each
Extra-virgin olive oil, for coating, plus 2 tablespoons
Grill seasoning
3 cubanelle peppers, (Italian mild frying peppers) seeded and thinly sliced
1 clove garlic, peeled and crushed
1 large onion, thinly sliced
1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and freshly ground black pepper
Nutmeg, freshly grated
2 cups grated provolone cheese
2 loaves ciabatta, about 12 inches long

Steps:

  • Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
  • Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
  • Heat oven to 250 degrees F.
  • While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
  • When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
  • To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/4 pounds minute steak
1/2 cup chopped fresh parsley
1 1/2 cups giardiniera (pickled vegetables), plus 3 tablespoons brine from the jar
4 ciabatta rolls, split open
4 ounces sharp provolone, thinly sliced
Hot sauce, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until soft, about 3 more minutes. Season with salt and pepper, transfer to a large bowl and set aside.
  • Lightly pound the steak between 2 sheets of plastic wrap until about 1/8 inch thick. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the steak in batches and cook until browned, about 30 seconds per side; season with salt and pepper. Transfer the steak to the bowl with the onion and garlic. Add the parsley and giardiniera brine and toss to coat. Drizzle the cut sides of the rolls with olive oil. Pile the steak and onion mixture on the roll bottoms and top with the giardiniera and provolone. Cover with the roll tops. Serve with hot sauce, if desired.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 891, Fat 66 grams, SaturatedFat 24 grams, Cholesterol 137 milligrams, Sodium 699 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 38 grams

CIABATTA GRINDER SALAD SANDWICH



Ciabatta Grinder Salad Sandwich image

Since many of the Italian grinder sandwich recipes are meant to feed a crowd, I paired it down to two sandwiches. The flavor is all there and is equally delicious the next day cold!

Provided by LaDonna Langwell

Categories     Pork Sandwiches

Time 40m

Yield 4

Number Of Ingredients 21

2 each ciabatta rolls, sliced in half
5 thin slices provolone cheese
4 thin slices deli turkey
4 thin slices deli ham
4 thin slices soppressata
4 thin slices prosciutto
16 slices mini pepperoni
¼ cup grated Parmesan cheese, or to taste
1 medium tomato, thinly sliced
1 drizzle olive oil, or to taste
salt and freshly ground black pepper to taste
½ cup mayonnaise
1 teaspoon red wine vinegar, or more to taste
1 clove garlic, grated
1 teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch red pepper flakes, or to taste
¼ head iceberg lettuce, shredded
½ medium red onion, thinly sliced
¼ cup sliced pepperoncini peppers, drained

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  • Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
  • Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
  • Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
  • Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
  • Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
  • While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
  • Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
  • Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
  • Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

Nutrition Facts : Calories 1117.3 calories, Carbohydrate 120.5 g, Cholesterol 79.8 mg, Fat 51.1 g, Fiber 7.5 g, Protein 42.1 g, SaturatedFat 14.7 g, Sodium 3184.4 mg

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