Steak Sandwiches With Bacon Arugula Camembert And Caramelized Onion Recipes

STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE

Steps:

• Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
• Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
• Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
• Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

BACON, PEACH AND ARUGULA SANDWICHES

Steps:

• Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half. While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined. Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

ROAST BEEF AND CAMEMBERT PANINI WITH ARUGULA AIOLI

Steps:

• For the caramelized onions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
• For the arugula aioli: Meanwhile, add the mayonnaise, arugula, lemon juice and 1/4 teaspoon kosher salt to the carafe of a high-speed blender. Blend on high speed until it becomes a smooth sauce that is vibrant green in color, about 30 seconds. Set aside for sandwich assembly or store, refrigerated, in an airtight container for up to 2 weeks.
• For the panini: Lay 2 pieces of bread out on a work surface. Spread each piece of bread with 1 tablespoon of arugula aioli. Place 3 slices of Brie on 1 piece of bread. Layer the roast beef over the Brie. Spread 3 tablespoons of caramelized onions over the beef. Close the sandwich with the other piece of bread, aioli facing in. Repeat this process to assemble 3 more sandwiches.
• Place a large saute pan over medium heat. Gather a piece of parchment paper and a cast-iron pan to use as a weight on top of the sandwiches.
• Pour 1 tablespoon olive oil into the pan, followed by 2 sandwiches. Lay the parchment over the sandwiches and cover with the cast-iron pan. Gently press the cast iron into the sandwiches and cook until the bread is golden brown and crispy, about 2 minutes. Remove the cast-iron pan and parchment and flip the sandwiches over. Replace the parchment and cast-iron pan and cook the sandwiches until the bread is toasted and the cheese begins to melt, about 2 minutes more. Remove the sandwiches from the pan and repeat this process with the remaining tablespoon of olive oil and 2 sandwiches.
• Cut each panini in half to serve.

ULTIMATE STEAK SANDWICHES

Steps:

• Prepare the rosemary steak according to recipe instructions (see link in recipe card above or notes below). While the steak is resting, prep the remainder of the sandwich ingredients. Alternatively, enjoy the steak for dinner and use the cold leftovers for these sandwiches.
• Position a rack at the top of the oven, just under the broiler element. Set the oven to high broil. Place the bottoms of four buns on a baking sheet and top with a slice of cheese. Broil 2-3 minutes, until the cheese is melted.
• Top the melted cheese with a handful of arugula (about half an ounce).
• Spread a tablespoon of pesto sauce on the top of each bun.
• Slice the steak against the grain into 1/4" slices. Pile 4-5 slices of steak onto the arugula, then top with the pesto-coated bun. Enjoy!

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA

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.

PEPPER-CRUSTED BEEF, BACON, AND ARUGULA SANDWICHES WITH SPICY MUSTARD

Steps:

• Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.
• Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.
• Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.

GRILLED CAMEMBERT SANDWICH

Steps:

• Spread the Camembert cheese evenly onto one slice of bread. Spread a thin layer of cranberry sauce over the cheese. Drizzle with a few drops of balsamic vinegar, and top with the remaining slice of bread. Spread butter on the outer sides of each slice of bread.
• Heat a skillet over medium heat. Fry the sandwich for a few minutes on each side, just until golden brown. Slice in half, and eat straight away!

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

STEAK SANDWICHES ON GARLIC BAGUETTES WITH ARUGULA AND TOMATOES

Steps:

• Prepare barbecue (medium-high heat). Mix 1 1/2 teaspoons oil and herbes de Provence in small bowl to blend. Rub oil mixture over both sides of steaks. Sprinkle with salt and pepper. Grill steaks to desired doneness, about 8 minutes per side for medium-rare. Cool completely. Wrap steaks tightly with plastic and chill. (Can be made 1 day ahead. Keep chilled.)
• Preheat broiler. Place bread, cut side up, on baking sheet. Lightly brush cut sides of bread with 1/4 cup oil. Broil until bread is golden, about 1 minute. Rub garlic halves over toasted sides of bread.
• Cut meat into 1/8-inch-thick slices. Place arugula over bottoms of bread. Top with meat, then with tomatoes. Season with salt and pepper. Cover with bread tops. Cut sandwiches in half. Serve warm, or wrap with foil and chill if packing for picnic. (Can be made 2 hours ahead.)