Chipotle Steak Sandwich with Sweet Potato Shoestring Fries

Chipotle Steak Sandwich with Sweet Potato Shoestring Fries
48 servings, 1 sandwich each


Ingredients Weights Measures
OPEN PIT Original Restaurant Recipe Barbecue Sauce 2 lb. + 8 oz. 1 qt.
brown sugar, packed 4 oz. 1/2 cup
chipotle peppers in adobo sauce, chopped 4 oz. 1/2 cup
tomatoes, seeded, finely chopped 3/4 oz. 3 Tbsp.
beef skirt steaks 15 lb. -
sea salt 2-1/2 oz. 2 tsp.
chili powder 2-1/2 oz. 2 tsp.
mixed zucchini and yellow squash, cut lengthwise in half, grilled and sliced 8 lb. 1 gal.
crusty sandwich rolls, split, toasted - 48 each
sweet potatoes, cut lengthwise into thin strips, french fried - 1-1/2 gal.
queso fresco, crumbled 12 oz. 3 cups


MIX barbecue sauce, sugar, chipotle peppers and tomatoes; set aside.

SEASON steaks with salt and chili powder. Grill on medium-high heat to medium or desired doneness. Remove from heat. Let stand several minutes; cut across the grain into thin slices.

FOR each serving: Place 1/3 cup zucchini mixture on bottom half of roll; drizzle with 1/2 Tbsp. barbecue sauce mixture. Top with 4 oz. steak, 1/2 cup potatoes, additional 1 Tbsp. barbecue sauce mixture and 1 Tbsp. cheese; cover with top of roll.

Kraft Kitchens Tips

Substitute other grilled vegetables, such as red peppers or onions, for the squash.