Steak and Tomato Sandwiches
Horseradish mayonnaise gives these sandwiches a spicy flavor. It can also be used on burgers and roast beef sandwiches or as a dip for raw vegetables. Make a double or triple batch and store the extra in a tightly covered container in the refrigerator for up to 2 months.
- 1/2 cup mayonnaise
- 2 Tbs. prepared horseradish
- 1/2 grilled flank steak (see related recipe at left)
- 8 slices country-style bread
- 2 tomatoes, thickly sliced
- 4 large red-leaf lettuce leaves
In a small bowl, stir together the mayonnaise and horseradish. Thinly slice the steak across the grain.
Spread the mayonnaise mixture generously on each bread slice. Arrange the steak, tomatoes and lettuce on 4 of the slices, dividing evenly. Top each sandwich with one of the remaining bread slices and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).