Jumat, 10 Januari 2014
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Steak Sandwich with Melted Cheddar and Chipotle Mayo
Steak Sandwich with Melted Cheddar and Chipotle Mayo
I had healthier intentions for the left over steak I had from fajitas on Thursday night. I was going to make beef and broccoli; I even went to the store to buy broccoli. However, it being Friday night, I opted for a little less fuss, a little more indulgent and much less healthy.
I thinly sliced the remaining steak, which was made easier by using a sharp knife and cutting the meat right out of the refrigerator while still very cold. Next, I made a chipotle mayo sauce buy simply mixing about 1 tablespoon of good mayo with about a teaspoon of chipotle hot sauce (you could also use the same amount of chipotles in adobo or pureed chipotle). Grate some good cheddar cheese because I find it melts better when grated as opposed to slices. Slather butter on two hearty slices of sourdough bread and begin building the sandwich on the sides without the butter. Smooth on a thin coat of chipotle mayo, followed by a mound of cheddar which, when melted, acts like a glue to hold everything together. Next, layer the thin slices of steak, a few thin rounds of onion (if desired) and another little pile of cheddar. Some chipotle mayo on the inside of the other piece of sourdough and your ready to griddle or grill, whichever you prefer.
Heat the griddle or grill pan to a medium heat. You do not want it to be too hot or the bread will burn before the cheese melts and the sandwich fixings get warm. I find that a cover the sandwich with a lid or a piece of aluminum foil helps heat the sandwich through and encourages the cheese to melt. After a few moments, flip it over and proceed the same way on the other side. When the bread it toasted and crusty and the cheese is hot and melted, remove from the pan and let rest for a minute. The cheese is very hot, so wait just a minute before that first bite. Delicious served with french fries (or onion rings) and some of the chipotle mayo sauce on the side!
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