Flat Iron Steak Sandwiches with Arugula-Basil Pesto

Flat Iron Steak Sandwiches with Arugula-Basil Pesto
Yield:
24 servings, 1 sandwich (215 g) each

Ingredients

Ingredients Weights Measures
Arugula-Basil Pesto
Kraft Zesty Italian Dressing 10 fl oz [285 g] 1-1/3 cups [325 mL]
baby arugula 4 oz. [115 g] 1 qt. [1 L]
chopped walnuts, toasted 8 oz. [225 g] 2 cups [500 mL]
fresh basil leaves 1 oz. [30 g] 1 cup [250 mL]
Kraft Shredded Parmesan 2-1/2 oz. [70 g] 1/3 cup [75 mL]
crushed red pepper 1 tsp. [5 mL]
Sandwiches
cheese semolina bread, cut into 1/2-inch-thick slices 48 slices
red onions, julienned, sauteed 1-1/2 cups [375 mL]
roasted red peppers, cut into strips 1 lb. [450 g] 48 strips
beef flat iron steaks 2 lb. [900 g]
Brie cheese, cut into 1/4-inch-thick slices 3 lb. [1.4 kg]
Arugula-Basil Pesto
Kraft Zesty Italian Dressing 2-1/2 fl oz [70 g] 1/3 cup [75 mL]
baby arugula 1 oz. [30 g] 1 cup [250 mL]
chopped walnuts, toasted 2 oz. [60 g] 1/2 cup [125 mL]
fresh basil leaves 1/4 oz. [7 g] 1/4 cup [60 mL]
Kraft Shredded Parmesan 4 tsp. [20 mL]
crushed red pepper 1/4 tsp. [1 mL]
Sandwiches
cheese semolina bread, cut into 1/2-inch-thick slices 12 slices
red onions, julienned, sauteed 6 Tbsp. [90 mL]
roasted red peppers, cut into strips 4 oz. [115 g] 12 strips
beef flat iron steaks 8 oz. [225 g]
Brie cheese, cut into 1/4-inch-thick slices 12 oz. [340 g]

Directions

Arugula-Basil Pesto: Process first 4 ingredients in food processor until well blended. Add cheese and red pepper; pulse until blended.

For each serving: Spread 1 Tbsp. (15 mL) Arugula-Basil Pesto onto each of 2 bread slices. Top 1 bread slice with 1 Tbsp. (15 mL) onions, 2 pepper strips, 1-1/4 oz. (35 g) meat and 2 oz. (60 g) cheese.

Broil just until cheese begins to melt; cover with second bread slice.

Kraft Kitchens Tips

Substitute
Prepare using country sourdough bread or plain semolina bread.
How to Heat in Oven
Instead of broiling the open-face sandwiches, bake them in 300ºF-convection oven 3 to 5 min. or until cheese begins to melt. Cover with remaining bread slices as directed before serving.

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