This dish might not rank extremely high on the health scale but still, I think it was a pretty healthy alternative to a classic sandwich.
You see, the weather has finally been summer like this week-end, so we sort of kicked off summer by firing up the BBQ.
While I don’t eat much beef anymore, there is one thing that I will always enjoy and indulge in once in a while, and that is a nice, big, juicy ribsteak cooked on the BBQ. It’s always been and always will be one of my guilty pleasures. Seeing that I like my steaks cooked Pittsburgh style (charred on the outside while still raw on the inside), I always have to have the butcher custom cut me a couple of really thick steaks, which, of course, always end up weighing well over a pound.
There was a time when I was able to eat the whole thing, with a side of potato and salad. No more! There is no way I could go through that entire piece of meat, so I always end up with quite a decent chunk of leftover steak to use in such a sandwich.
Not a bad way to use leftover steak, if you ask me! Although it does lack a bit in the veggie department, I admit…
This one was pretty easy to make.
Ingredients for one sandwich
- 175g leftover steak
- 4 mushrooms, sliced and cooked
- 20g goat cheese, crumbled
- 20g blue cheese, crumbled
- 1 tbsp whole grain mustard
- 1 whole grain sandwich loaf
- Coat skillet with cooking spray and heat over medium high heat. Cook mushrooms until nice and golden brown, about 5 minutes.
- Cut loaf in half lenthtwise and toast lightly in toaster.
- Cut the leftover steak in very thin slices.
- When bread is ready, spread mustard on bottom half.
- Mound steak, top with mushrooms and goat cheese and blue cheese crumbles.
- Put in the oven on broil (do not top sandwich just yet, keep top piece on the side) for about 5 minutes, just to soften cheese and heat meat slightly.
- Take out of the oven and put top slice in place.