Steak Club Sandwich

Well hello there steak sandwich. How ya doing?

Looking all bacon-y and gloppy – mmmmm – yum!

This is by far my favorite secret yummy sandwich, that I’ve kept hidden from you until today.

I could eat this Steak Club Sandwich EVERY.SINGLE.NIGHT., if hubs would let me. Who am I kidding – I’m the one who makes the dinner round these parts! I do declare every night is now Steak Club Sandwich night. ha-ha I don’t know how well that will go over with hubs & the kiddos but, I’m a creature of habit, folks. I eat the same thing every day.

Everyday for lunch I have a 2-egg sandwich on a toasted torta roll, with 2 sharp white cheddar cheese slices, and half of an avocado sliced, and I never get tired of it…NEVER. One of these days I think I might just turn into an egg, cheese, & avocado sandwich. When I was little, all I ate were grilled cheese sandwiches. Every time we went out to dinner – what did I order?! Yep, grilled cheese. Even when we went to a Chinese restaurant – what did I order?! Yep, grilled cheese.

Okay, distracted by cheese again – argh. Back to the Steak Club Sandwich.

Steak Club Sandwich With Creamy Herb Spread

A delicious and delectable Steak Club Sandwich that is quick to make for an easy weeknight meal. Serve with some thin, crispy potato chips.

Ingredients

8 slices of bacon

1 cup of light sour cream

1 tablespoon parsley, chopped

1 tablespoon dill, chopped

1 tablespoon chives, chopped

1 tablespoon prepared horseradish

1 clove garlic, minced

1 tablespoon fresh lemon juice

salt & freshly ground pepper to taste

1 lb flank steak

1 tablespoon Worcestershire sauce

1 teaspoon olive oil

1 bunch watercress

2 vine ripe tomatoes, sliced

4 torta or ciabatta rolls

Instructions

Start off by cooking the bacon in the oven according to package directions. Cook until crisp.
While the bacon is cooking; In a small bowl, mix the sour cream, parsley, dill, chives, horseradish, garlic, lemon juice, and salt & pepper. Stir to combine & set aside.
Season the flank steak with Worcestershire sauce and salt & pepper, then drizzle with olive oil.
Cook the steak by either using the outdoor grill or broiler; Cook to desired doneness (I made ours well-done - about 8 minutes on each side/cooked to 165° F).
Let rest for 8-10 minutes then slice in strips, against the grain.
Slice the torta/ciabatta rolls in half, toast, and slather each side with the sour cream mixture.
Divide torta/ciabatta bottoms on four plates; Divide evenly among the bread bottoms (in this order) - sliced steak, bacon, watercress, and tomato. Add the top half of the roll.
Serve with pickles and chips.

https://www.mamamiss.com/blog/2014/05/31/steak-club-sandwich/

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