Pesto Steak Panini

Pesto Steak Panini
Menu Part: 
Cuisine Type: 

Basil pesto-brushed beef shoulder petite tender steaks are chargrilled and sliced, put on Italian bread, and then layered with aioli tomato, onion and fontina cheese. The finished sandwich is grilled panini-style until the cheese melts. Serve warm.


10 beef shoulder petite tender steaks
1-1 1⁄2 cups prepared basil pesto
1 1⁄2 cups mayonnaise
1⁄4 cup creamy horseradish sauce
1⁄4 cup pureed roasted garlic
2 tsp. grated lemon zest
2 tsp. lemon pepper seasoning
24 Italian bread slices, top sides brushed with butter
24 thin tomato slices
24 thin red onion slices
6 cups shredded fontina cheese


1. Brush steaks evenly on both sides with basil pesto, as needed; reserve in hotel pans.

2. Char-grill steaks over med. heat 10-12 min. on each side, or until desired done­ness. Let stand 5 min. Cut into 1⁄2-in. thick slices; keep warm.

3. Whisk mayonnaise, horseradish sauce, garlic puree, zest, and lemon pepper to blend.

4. Per serving: Lay 2 bread slices, butter-side down; spread one with 1 tbsp. garlic mayonnaise. Top with 2 slices each tomato and onion, 4 oz. steak, 1 tbsp. pesto, and 1⁄2 cup cheese.

5. Close sandwich; grill-press on panini grill or flattop griddle 2-5 min., or until golden brown and cheese melts. Serve warm.

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