T's Steak Sandwich

Recipe submitted by Tamara

Makes approximately 4 servings

INGREDIENTS:

Herb Butter

• 1/2 cup unsalted butter, softened
• 3 garlic cloves

Caramelized Onions

• 3 tablespoons olive oil
• 3 large red onions, sliced
• 1 teaspoon kosher salt
• 1/2 cup water, plus more as needed

Sandwiches 

• 1 large baguette or 4 ciabatta rolls
• 1 1/2 lbs skirt steak (can also sub flank steak or thinner cuts of ribeye), allow steak to come to room temperature for about 30 minutes before grilling to ensure even cooking
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil (if using stovetop method)
• 1/2 lb deli-sliced Havarti cheese (can sub provolone or swiss)
• 1-2 cups baby arugula
• 1 tablespoon olive oil, plus more if needed
• Mayonnaise (optional)

DIRECTIONS: 

Herb Butter

1. To prepare herb butter spread, combine butter together with crushed garlic and mix until you get the same consistency.
2. Set aside.

Caramelized Onions

1. Add the onions, water, olive oil, and salt to a large pan or pot and mix together. Turn heat to medium-high and cook uncovered for 12-15 minutes or until the onions are soft and most of the water has evaporated.
2. Uncover the pot and turn the heat down to medium. Continue to sauté until the onions are deeply caramelized (about 30 more minutes). Pay attention to the onion and adjust heat and/or add a splash of water to prevent burning.

Sandwiches

To cook the steak, grilling method is best.

1. Preheat the oven to 450°F and set the rack to the middle level.
2. Preheat your gas grill to high heat (around 450-500°F) and lightly oil the grates.
3. Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.
4. Place the skirt steak on the hot grill grates and sear for 3-5 minutes per side, or until a good crust forms.
5. Flip the steak only once to avoid overcooking.
6. Use an instant-read thermometer to ensure the steak reaches your desired level of doneness. Medium-rare is typically 125-130°F (52-54°C).
7. Place the cooked steak on a cutting board and tent with foil for at least 5 minutes. After 5 minutes cut the steak into 4-inch pieces then slice against the grain into 1/4-inch thick slices.
8. Cut the baguette down the middle lengthwise and separate the two sides. Place the bottom side of the baguette onto a foil lined baking sheet. Spread a thin layer of the herb butter then layer the steak. Evenly spread the onions on top and then layer the cheese. Place the top side of the baguette onto the baking sheet and spread a thin layer of herb butter on top.
9. Bake until the cheese melts (about 3-5 minutes). Watch carefully!
10. Spread a thin layer of mayo (if using) on the top side of baguette. Distribute the arugula on top and then close the sandwich. Slice into 4 large or sandwiches. Enjoy!

Notes

• For a quicker sandwich, simply sauté the onions for 5-10 minutes instead of using the caramelizing process. Or, prepare the onions ahead of time.
• Arugula creates a better appearance, but is 100% optional.
• Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven wrapped in foil at 350f until warm.
• If grilling your steak is not an option:

1. Heat a large cast iron or stainless steel pan to medium-high heat.
2. Cut the skirt steak into half or thirds so that it can fit into the pan. Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.
3. Add the oil to the pan and once smoking, add the steak. Sear for 3 minutes per side or until well browned. Place the cooked steak on a cutting board and tent with foil for at least 5 minutes. After 5 minutes cut the steak into 4-inch pieces then slice against the grain into 1/4-inch thick slices.
4. Continue with above directions starting at step 8.

Rainbow Pinwheel Rolls

Recipe submitted by Kendra

Makes approximately 8 pinwheels

INGREDIENTS:

• 1 – 12” whole wheat tortilla
• 1 ½ tablespoon yellow mustard
• 3 oz sliced deli chicken or turkey
• Handful of arugula leaves
• 3 slices sharp cheddar cheese, thinly sliced
• 3 tablespoons roasted red peppers, thinly sliced
• 3 tablespoons pickled red onions, thinly sliced

DIRECTIONS: 

1. Place the 12-inch whole wheat tortilla on a clean, flat surface
2. Evenly spread the yellow mustard over the entire surface of the tortilla
3. Arrange the sliced deli chicken or turkey over the bottom two-thirds of the tortilla, leaving about a one-inch border at the top for rolling
4. Evenly scatter the arugula leaves over the chicken or turkey
5. Next, layer the sharp cheddar cheese over the arugula
6. Distribute the thinly sliced roasted red peppers over the cheese
7. Finally, top with the thinly sliced pickled red onion
8. Starting from the bottom, tightly roll the tortilla upwards, ensuring all the fillings are snug
9. Carefully slice the roll into 1 to 1 ½ inch thick pieces

Toasted Chopped Italian XL Sandwich

Recipe submitted by Hannah

Makes two 12" sandwiches

INGREDIENTS:

• 2 - 12” hoagie roll
• 5 slices of pepperoni
• 5 slices of salami
• 5 slices of ham
• 5 slices tomatoes
• 5 slices onion
• 5 slices provolone cheese
• 1/8 cup banana peppers
• 1/8 cup olives
• 1/4 cup mayo
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon dried Italian Seasoning
• Salt & Pepper to taste

DIRECTIONS:

1. Lay all of your meats, cheese, and toppings on a cutting board and mince into small pieces
2. Add mayo, olive oil, vinegar, and seasonings to the mixture and stir until well combined
3. Spread the combination onto a hoagie roll and enjoy an even spread of an Italian sandwich in every bite!