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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources