Grilled Steak Sandwiches With Goat Cheese And Arugula Recipes

GRILLED GOAT CHEESE & ARUGULA SANDWICHES

Grilled Goat Cheese & Arugula Sandwiches image

To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA

Grilled Steak Sandwiches with Goat Cheese and Arugula image

This summer sandwich is bursting with flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 8

Ingredients

Vegetable oil, for grates
3 boneless rib-eye steaks (each about 1 pound and 1 inch thick), excess fat removed
Coarse salt and ground pepper
1 large red onion, sliced 1/2 inch thick
2 baguettes, split
5 ounces fresh goat cheese, room temperature
1/4 cup grainy mustard
2 bunches arugula (about 10 ounces total), stems trimmed

Steps:

Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.

Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g

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