Grilled Steak Fusion "Panini"

Grilled Steak Fusion "Panini"
24 servings


Ingredients Weights Measures
Jalapeno Mayonnaise
fresh lime juice - -
fresh jalapeño peppers, trimmed - -
garlic cloves - -
KRAFT MAYO Real Mayonnaise - -
kosher salt - -
white pepper - -
Steak Marinade
KRAFT Lime Cilantro Vinaigrette - -
GREY POUPON Classic Dijon Mustard - -
beef skirt steaks (6 oz.) - -
ciabatta sandwich rolls (4 inch), split - -
provolone cheese slices (1 oz.) - -
large tomatoes, each cut into 8 thin slices - -
shredded lettuce - -
avocados, each cut into 16 slices - -
fresh cilantro, chopped - -


JALAPENO Mayonnaise: Process juice, peppers and garlic in food processor until peppers are minced. Add mayonnaise and seasonings; process until well blended. Refrigerate until ready to use.

STEAK Marinade: Mix vinaigrette and mustard; pour over steaks in shallow pan. Turn to coat both sides of each steak. Refrigerate up to 4 hours to marinate. Remove steaks from marinade; discard marinade.

FOR each serving: Grill 1 steak on medium-high heat 5 to 7 min. or to medium doneness, turning once. Remove from heat; let stand 5 min. Cut across the grain into thin slices.

PLACE bottom half of 1 sandwich roll, cut-side up, in half-sheet pan; cover with meat and 1 cheese slice. Bake in 325ºF convection oven 2 min. or until cheese is melted. Meanwhile, spread 2 Tbsp. Jalapeno Mayonnaise onto cut side of top of roll.

TOP sandwich with 2 tomato slices, 1/2 cup lettuce, 4 avocado slices and 1 tsp. cilantro; cover with top of roll.

Kraft Kitchens Tips

Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
Jalapeno Mayonnaise can be prepared ahead of time. Refrigerate up to 2 days before using as directed.
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Nutritional Information

Nutrition Information

Total fat
 53 g
Saturated fat
 14 g
 95 mg
 1150 mg
 36 g
Dietary fiber
 6 g
 5 g
 48 g
Vitamin A
 25 %DV
Vitamin C
 35 %DV
 25 %DV
 15 %DV