STEAK SALAD SANDWICHES WITH CAPERS
Here�s a great way to
use leftover grilled
steak. The arugula
adds a peppery finish.
2 cups 1/2-inch cubes cooked steak (about 1 pound)
2 tablespoons drained capers
2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion
1 tablespoon Dijon mustard
5 tablespoons mayonnaise
8 1/2-inch-thick slices olive or
rosemary country-style bread (each
about 3x5 inches)
8 large tomato slices
2 small bunches arugula, trimmed
Combine cooked steak, capers, cornichons,
red onion, Dijon mustard, and 2 tablespoons
mayonnaise in medium bowl; toss to blend.
Season salad with salt and pepper.
(Can be prepared 6 hours ahead.
Cover and refrigerate.)
Arrange bread on work surface.
Spread slices with remaining 3 tablespoons
mayonnaise.
Divide steak salad among 4 bread slices.
Top salad on each with 2 tomato slices
and 1/4 of arugula.
Press second bread slice, mayonnaise
side down, onto each sandwich.
Cut sandwiches diagonally in half and serve.
Makes 4 servings.
Bon App�tit
August 2001
rate this recipe
100% would make
this recipe again
Michael from San Francisco on 01/18/04
I used hanger steak, sourdough bread
toasted, topped with roasted garlic,
steak salad, tomatoes and prevolone
cheese then placed under the broiler
as an open-faced sandwich. Yum.
A Cook from eugene, oregon on 06/16/03
i grilled a couple tenderloins along
with the bread and served this as a
main dish salad with the bread on
the side - it was absolutely delicious!
A Cook from Orange, CA on 05/29/03
Great sandwich to make with left over
beef. My variation was with red leaf
lettuce and pita bread.
Will definately make again.
from epicurious.com
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