This issue of Woman’s Day is featuring a special “Man Issue” with the Ultimate Grilling Guide and Easy Sandwich Suppers. Their feature article squashes the notion that sandwiches are only for lunch. Sandwiches are ideal for easy summer suppers. Even dessert- ice cream sandwiches!
Other recipes in the issue- smoked turkey, brie & marmalade baguette, monte cristo, buffalo chicken & blue cheese wrap, salmon BLT and more! Snickerdoodle Ice Cream Sandwiches are featured for dessert. A link is provided in the magazine for more mouthwatering sandwich combinations: http://scanwiches.com/
Read my notes below to see what I thought of this month’s cover recipe: Grilled Steak Sandwich with Blackened Onions
Grilled Steak Sandwich with Blackened Onions
Yield: 4 sandwiches
Prep Time: 25 min + chill time
Cook Time: 25 min
4 plum tomatoes, halved lengthwise
3 Tablespoons olive oil, divided
kosher salt and pepper
1 pound London broil, sirloin or strip steak
2 medium onions, sliced into 1/2-inch-thick rounds
2 Tablespoons salt-free blackening or Cajun spice mix
4 pieces green-leaf lettuce
1. Heat grill to medium-high. In a medium bowl, toss the tomatoes with 1 Tablespoon of olive oil and 1/4 teaspoon each of salt and pepper.
2. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and grill to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
3. Meanwhile brush both sides of the onion slices with the remaining 2 Tablespoons oil and sprinkle with the blackening spice mix. Grill until blackened and tender, 5 to 6 minutes per side. Grill the tomatoes just until charred, 3 to 5 minutes per side.
4. Form sandwiches with the bread, lettuce, steak, onions and tomatoes.
*I used a nonstick stovetop grill pan (indoors).
*Since I don't care for blackening seasoning very much, I used Montreal Steak Seasoning for the onions. It worked just fine and gave the onions good flavor.
*I sliced my Roma tomatoes into thick crosswise slices rather than slicing them in half. I figured the "halves" might make the sandwich too thick to bite into. Thick slices were perfect & they grilled up very quickly.
*You don't really want a thick focaccia bread for this sandwich. Purchase one as thin as you can find (you'll still be cutting it in half horizontally, but thin slices will be easiest to eat).
*I used sirloin for testing this recipe.
*When you cut your steak, slice it as thinly as you can- at a diagonal & against the grain. Thick slices of steak are tough to bite into in a sandwich without tearing the whole thing apart. It can be awkward in a crowd!
*The recipe doesn't call for any condiments at all. I took a few bites into the sandwich and was finding that I wanted something on there. I added a little mayo. That's all it needed.Nutritional Information per serving:
Serving size: 1 sandwich
Calories per serving: 457
Fat per serving: 20g
Saturated Fat per serving: 4g
Sugar per serving: 6g
Sodium per serving: ,span class="sodium">725g
Fiber per serving: 3g
Protein per serving: 32g
Cholesterol per serving: 77mg
Carbohydrates per serving: 41g
Source: Woman's Day, June 2011
I enjoyed the sandwich… it was a little tough to eat. It tended to fall apart easily and the steak pieces fell out while I was eating it. If I were eating lunch with a bunch of other people, I’m not sure I’d want to tackle the *messy* issue. The flavor was good, and it was simple to make.
Did this recipe deserve the cover spotlight?
Yes, for the sake of the topic of the cover- which is “The Man Issue.” It’s a good man sandwich (maybe too messy for the ladies), and it’s an “easy sandwich supper,” as stated.