Flat Iron Steak Sandwiches with Arugula-Basil Pesto

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
563819 : 116484
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