GRILLED PEPPER STEAK AND MOZZARELLA ON BAGUETTE
Sometimes simple is best - and this classic steak sandwich is a prime example. It's a summer dish that layers on the flavours - briny olive tapenade, buttery stretch mozzarella and herbaceous, peppery notes of arugula - to please your palate.
Provided by Mary Jenny
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
- Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
- Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
- Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
- Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
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Nutrition Facts : Calories 967.2, Fat 20.6, SaturatedFat 8.8, Cholesterol 38.5, Sodium 2401.8, Carbohydrate 152.8, Fiber 7.5, Sugar 8.7, Protein 43.5
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