11607 Bourbon Steak Sandwich 10 mins 10 mins 1 sandwich Wed Sep 16 21:36:00 -0700 2009 Tue Oct 27 15:12:03 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11607 Tue, 27 Oct 2009 22:12:03 GMT With roasted peppers, tarragon mayonnaise, and provolone on crusty ciabatta With roasted peppers, tarragon mayonnaise, and provolone on crusty ciabatta. My friend’s father would always look at the remains of the family dinner and say it’d be great in a sandwich no matter if it was tuna and tartar sauce or pork and potatoes. So, in homage to him, use last night’s leftovers in this sandwich that anyone would be happy to have at work the next day.

Game plan: If you are going to take this sandwich to work, assemble as directed and then pop it in a toaster oven when you are ready to eat.

For a slacker solution, purchase a jar of roasted red peppers, and combine minced fresh tarragon and store-bought mayonnaise for the spread.

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  • Heat the broiler to high and arrange the rack in the middle.
  • Spread 1 tablespoon of Tarragon Mayonnaise on each piece of bread. Place cheese on one half of the bread and layer the sliced steak and peppers on the second half.
  • Place sandwich halves on a baking sheet or aluminum foil and place under the broiler or in a toaster oven. Toast until bread is brown and cheese is melted, about 3 to 4 minutes. Remove from the oven, close sandwich, and serve.

    • Beverage pairing: Joseph Drouhin Beaujolais-Villages, France. Steak sandwiches call for red wine, but it doesn’t have to be your most august bottle. Beaujolais, made from the Gamay grape, is light, fruity, playful, and the perfect quaff to wash down this sandwich. Not to mention it has a nice, green, leafy component that works with the tarragon. Serve the wine chilled and perhaps in a little tumbler, mais non?

    ]]>     http://www.chow.com/assets/2009/05/bourbon_steak290.jpg Amy Wisniewski 49 Soup/Salad/Sandwich 2 tablespoons Tarragon Mayonnaise**

    ]]>     1 (3-inch-long) piece ciabatta, sliced in half horizontally

    ]]>     1 1/2 ounces thinly sliced provolone cheese (about 2 slices)

    ]]>     3 to 4 ounces cooked Bourbon-Marinated Flank Steak**, thinly sliced (about 7 slices)

    ]]>     2 tablespoons thinly sliced Basic Roasted Bell Peppers**

    ]]>     7079 amy wisniewski 1 chow 380 sandwich 812 old school 755 travels well 384 easy 1416 filling 776 fun 758 guilty pleasure 774 hangover 14604 moo 768 manly 4070 carnivore 1619 omnivore 757 lunch 770 satisfying 16451 take to work