Steak Baguettes with Pesto Mayo

Summer Sandwich Challenge, Round 3: my favorite one yet!  There are so many things I love about this sandwich, I hardly know where to start.  I didn’t think it would be possible to beat my usual steak sandwich — this one comes pretty close though.  I’m gonna call a tie.
I’ll not nordle on about it – if you like steak, arugula, pesto, and tomatoes all piled together on a great hunk of bread, this sandwich is for you!   Give number Number Three a try, it’s a winner.  :-)

STEAK BAGUETTES WITH PESTO MAYO
SERVES:  4
SOURCE:  Cooking Light Magazine, August 2011.  p.112.   Recipe by Jackie Newgent.

1 (12 oz) boneless beef sirloin steak (about 1 inch thick), trimmed **
1/4 t. kosher salt
1/8 t. freshly ground black pepper
2 T. light mayonnaise
2 T. refrigerated pesto
1 (12 oz) piece white or whole grain baguette, split in half horizontally
Red onion slices
Plum tomato slices

Preheat grill to medium high.  Sprinkle steak with salt and pepper.  Grill steak three to four minutes per side for medium rare.  Remove steak from grill and set aside on cutting surface.  Tent with foil and allow to rest for 10 minutes before slicing.

Combine mayonnaise and pesto, stirring until well blended.  Spread mayonnaise mixture evenly over cut sides of bread.  Layer bottom half of bread with arugula, red onion, steak, and tomato, top with top half of bread.  Cut sandwich diagonally into four equal pieces.  Serve.

** I needed to get six sandwiches out of this recipe so I up’ed the steak to just over a pound and also adjusted the other ingredients accordingly.  I decided to serve this cold, so I grilled the steak around 4:00 and then held it for dinner at 6.

CALORIES: 346; FAT: 9.1g; PROTEIN 21g; CARB 41.4

Featured, Fresh, Frugal, Fabulous | August 1st, 2011