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

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources