Steak And Havarti Sandwich With Pistachio Pepper Pesto Recipes

GRILLED FLAT IRON STEAK WITH PISTACHIO PESTO BUTTER

Steps:

• For the butter:
• In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
• For the steak:
• Preheat grill to medium.
• Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

TURKEY, BACON AND HAVARTI SANDWICH

Steps:

• Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
• Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
• Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.

SPINACH AND HAVARTI SANDWICHES ON MULTIGRAIN BREAD

Steps:

• In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
• On 4 slices of the multigrain bread, (or the bottom layer of the foccacia), arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
• Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
• Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
• Cut on the diagonal and serve immediately.

PISTACHIO PESTO

Steps:

• Place shelled pistachios in the bowl of a food processor; pulse until coarsely chopped. Add olive oil, mint, and garlic; pulse to combine.
• Transfer to a bowl. Stir in Pecorino Romano cheese and scallions; season with salt.

SANDWICH WITH BACON, PISTACHIO PESTO, AND TOMATO

Steps:

• Combine pistachio nuts, lime juice, cilantro, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pesto is smooth. Season with salt and pepper; set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove bacon from pan and drain on paper towels. When cool enough to handle, tear each strip of bacon in 1/2 so you have 4 pieces.
• Brush both sides of bread slices with 1 tablespoon olive oil. Place remaining olive oil in the skillet. Cook bread in the skillet over medium heat, turning as necessary, until both sides are browned, 3 to 4 minutes. Remove bread from pan.
• Meanwhile, season tomato slices liberally with salt and pepper.
• To assemble sandwich, place 4 pieces of bacon on 1 slice of bread. Top with Parmesan cheese, tomato slices, 2 tablespoons pistachio pesto, and the remaining slice of bread.