Grilled Steak Sandwich With Portobellos Grilled Onions And Fontina Recipes

GRILLED PORTOBELLO SANDWICH

Steps:

• Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

GRILLED STEAK SANDWICH WITH PORTOBELLOS, GRILLED ONIONS, AND FONTINA

Steps:

• Preheat the oven to 350°F. Roasting garlic and shallots brings out their incredible sweetness and only adds one quick cooking step. Peel off the outer layer of the garlic and shallot skins. Smash them open with the flat side of a knife to break up the cloves. Rip off a large piece of heavy-duty aluminum foil and put the garlic and shallots in the center. Toss in the rosemary and bay leaf and moisten with 2 tablespoons of the oil and 1 tablespoon of water. Wrap up the aluminum pouch, making sure it is sealed tightly so none of the liquid seeps out. Put the pouch in the oven for 20 minutes to steam and soften the garlic and shallots. Unwrap the aluminum and carefully pour any juices into a food processor. Peel the garlic cloves and shallots and toss them into the food processor along with the remaining 1 cup of oil. Season with salt and pepper and pulse until the mixture is well blended. Lay the steak in a shallow platter and pour the flavored oil on top. Cover and refrigerate for at least 2 hours or up to overnight, turning the steak over occasionally so both sides feel the love of the oil.
• To make the arugula mayonnaise, combine the mayo, lemon juice, horseradish, and arugula in a food processor. Turn the machine on for 1 minute to combine all the ingredients; the mayo will have a bright green color. Season with salt and pepper, cover, and pop it in the refrigerator.
• Lay the mushrooms and onion slices in a shallow platter, drizzle with the vinegar and oil, and season with salt and pepper. Try not to break up the onion slices into rings, they are easier to grill as slices. Take the steak, mushrooms, and onions outside because we're about to make some magic.
• Preheat your grill until it's very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the steak for 7 minutes per side for medium-rare. Remove the steak to a cutting board and let it rest for 10 minutes. While the steak rests, grill the mushrooms and onions for about 5 minutes per side so they have a nice char. Brush the cut sides of the ciabatta bread with a little bit of oil and grill for a minute to toast. Slice the mushrooms, separate the onion slices into rings, and slice the steak, paper-thin, against the grain.
• Now you are ready to put this awesome sandwich together. To assemble, spread both sides of the bread with the arugula mayonnaise. Lay several slices of flank steak on the bottom bread half and mound with mushrooms and onions. Cover with a couple of slices of fontina cheese and cap it all with the top half of bread. Slice the loaf into 4 sandwiches. Garnish with arugula and serve. It's a beautiful thing.

PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VINAIGRETTE

Steps:

• Make marinade:
• In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
• Make Gorgonzola butter while mushrooms are marinating:
• On a plate with a fork mash Gorgonzola and butter together until blended well.
• Make red pepper vinaigrette:
• In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
• Prepare grill.
• Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
• Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
• Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
• To roast peppers:
• Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)