Beef, Orange, and Gorgonzola Sandwiches

(from shawn’s recipe box)

Grilled flank steak with oranges and blue cheese combine in a sandwich that will make you the envy of coworkers when you open your lunch box. For the best results, use crusty rolls because they stay pleasantly crisp.

Source: Barbara Seelig Brown, Cooking Light, JULY 2005

Serves 4 people

Categories: Sandwiches

Ingredients

  • * 2 tablespoons cider vinegar
  • * 1 1/2 teaspoons extravirgin olive oil
  • * 1/2 teaspoon grated orange rind
  • * 1/8 teaspoon salt
  • * 1/8 teaspoon freshly ground black pepper
  • * 1 cup fresh orange sections (about 2 oranges)
  • * 4 (2-ounce) Italian or French rolls
  • * 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
  • * 1 cup bagged prewashed baby spinach
  • * 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Directions

  1. Combine first 5 ingredients, stirring with a whisk.

  2. Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

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