The Sandwich

January 30, 2011

 We are really enjoying our panini press.  I made this really simple and quick sandwich with it last night for dinner.  Everyone loved it.  Meeshie had hers plain, just the steak, but I added grilled onion, cheese, and horseradish to mine and my husband’s.  I love good horseradish on a sandwich.

If you don’t have a panini press, you can use a grill.  Because the steak is so thin, it doesn’t need a lot of time to cook.  Once you’ve put all the steak on the grill  it’s pretty much ready to turn over, and once you’ve done that, well you get the picture.  It should be done.

I had to cut the steak in half to fit on the panini press and I used one steak per roll, but you could add more if you want.  Just don’t over do it, otherwise you won’t be able to take a bite of the sandwich.

Steak Sandwich

  • 1 1/2 lb thin slices Bottom Round Steak
  • Olive Oil
  • Salt and Pepper to taste
  • 6 Hoagie Rolls
  • 6 slices of Provolone

Marinate the steak in olive oil, salt and pepper for 1-2 hours.

Preheat the panini press and line it with parchment paper.  Place the steak on the press, cover with additional parchment paper and cook for about 1-2 minutes.  You want to cook until you don’t see any red.  Don’t overcook it or it will be like leather.

Slice the rolls in half, brush with melted butter and minced garlic.  Place in the oven until golden brown.  Remove from the oven and place the cheese on one half of the rolls, return to the oven until cheese has melted.  Place cooked steak on rolls and enjoy.

You can also add grilled onion, grilled peppers and lettuce to the sandwich along with horseradish, if you like.  Serve with french fries sprinkled with truffle salt.



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