By 300 Sandwiches
Exchange via text message between E and I, 6:45 PM.
E: Thinking about anything for dinner?
Me: Something light, if we can. Fish?
E: I could do that.
10 minutes later:
Me: I’m thinking steak. Ooh, how about fillet mignon?
E: WTH? From light fish to fillet?
Me: Yes. And get enough for four.
E: (silence. E’s wallet starts to cry.)
People ask me how I choose what sandwich I’ll make for E. Sometimes it depends on the weather. Sometimes it depends on what’s fresh at the grocery store. But most of the time, it involves us texting each other ideas before we leave work, meeting up at the meat counter at Whole Foods on Second Avenue, and me choosing the exact opposite of what we talked about via text earlier. Totally and completely logical, right? Hey, a girl’s got a right to change her mind. Plus, it keeps E on his toes.
That’s exactly what happened last night. I all of a sudden had a taste for steak. I’ve done plenty of steak sandwiches, I know. But this one involved just the basics—caramelized onions, sauteed peppers and mustard on this lovely whole wheat panini bread. I used sirloin this time because it just looked so damn delicious at the store (and it was way less expensive than the fillets). Though it’s similar to one of E’s favorites, #19, I still count this sammie because I made it twice—once last night for dinner, and another for E’s lunch.
2 pieces flatbread or panini bread loaves
1 pound boneless sirloin steak
3 small garlic cloves, minced
2 medium sized onions
1 green pepper, sliced into strips
4 tablespoons butter
2 sprigs rosemary
2 sprigs thyme
Salt and pepper
3-4 leaves romaine
2 tablespoons seedy mustard
First, caramelize onions: 2 tablespoons butter, melted in pan. Add onions. Sprinkle on salt. Simmer for 30-40 minutes or until golden brown, stirring frequently. Remove when golden brown and sweet.
Sautee sliced peppers in another pan with a small pat of butter or teaspoon of olive oil, salt and pepper, until softened.
Next, cook steak. Season with salt pepper, rosemary and some garlic. Place another pat or two of butter in a saucepan on medium heat with a sprig or two of time. When melted, cook steak on either side for about 5 to 8 minutes or until desired temperature. Let rest, then slice. Toast bread.
Lay out bread. Slather on seedy mustard, add lettuce, steak, then caramelized onion, and top with top of bread. Makes two sandwiches.