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Flat Iron Steak Sandwiches with Arugula-Basil Pesto

Flat Iron Steak Sandwiches with Arugula-Basil Pesto
 
Yield:
24 servings, 1 sandwich each

Ingredients

Ingredients Weights Measures
Arugula-Basil Pesto
KRAFT Italian Dressing 10 oz. 1-1/3 cups
baby arugula 4 oz. 1 qt.
walnuts, toasted 8 oz. 2 cups
fresh basil leaves 1 oz. 1 cup
KRAFT 100% Shredded Parmesan Cheese 2-1/2 oz. 1/3 cup
crushed red pepper - 1 tsp.
Sandwiches
cheese semolina bread, cut into 1/2-inch-thick slices - 48 slices
red onions, julienned, sauteed - 1-1/2 cups
roasted red peppers, cut into strips 1 lb. 48 strips
beef flat iron steaks, grilled, thinly sliced 2 lb. -
Brie cheese, cut into 1/4-inch-thick slices 3 lb. -

Directions

ARUGULA-BASIL Pesto: Process first 4 ingredients in food processor until well blended. Add cheese and red pepper; pulse until blended.

FOR each serving: Spread 1 Tbsp. Arugula-Basil Pesto onto each of 2 bread slices. Top 1 bread slice with 1 Tbsp. onions, 2 pepper strips, 1-1/4 oz. meat and 2 oz. cheese.

BROIL just until cheese begins to melt; cover with second bread slice.

Kraft Kitchens Tips

Substitute
Prepare using country sourdough bread or plain semolina bread.
How to Heat in Oven
Instead of broiling the open-face sandwiches, bake them in 300ºF-convection oven 3 to 5 min. or until cheese begins to melt. Cover with remaining bread slices as directed before serving.
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