HACKED RECIPE
Bourbon Steak Sandwich Recipe
By seanturvey
|
Hacked from
Bourbon Steak Sandwich
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.
INGREDIENTS
- 2 tablespoons "Tarragon Mayonnaise":/recipes/11609
- 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":/recipes/11608, thinly sliced (about 7 slices)
INSTRUCTIONS
- 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 the sliced steak 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?
Member recipes are not tested by the CHOW food team.
