Pesto Steak Panini

Pesto Steak Panini
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

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.

Ingredients

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
 

Steps

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.
 

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources