Steak & Brie Sandwiches
cook time45 Minutes
Ingredients
- 1 California Goldminer® Sourdough Flute bread, sliced and toasted
- 8 oz. steak, cut into strips
- 1 tbsp. butter
- 1 white or yellow onion, sliced lengthwise
- 2 cups mixed baby greens
- 8 oz. Brie cheese
- ½ cup fig preserves
Directions
- Place steak on grill and cook on medium heat until golden brown and slightly charred, about 4 to 5 minutes. Turn steak over and continue to grill 3 to 5 minutes for medium-rare (can also use pre-cooked steak from store).
- While steak is cooking, melt butter in a nonstick skillet over medium-low heat. Add onions and sauté until soft and dark brown (approximately 20-30 minutes).
- To assemble sandwich, slice baguette into 8 slices. Place the mixed greens onto 4 of the slices and top with strips of steak. Place Brie cheese on top of the warm steak so it starts to melt. Top with grilled onions.
- Spread the fig preserves on 1 side of the remaining 4 slices of bread. Place bread with fig spread side-down atop onions to create sandwiches.
Serving: 4
