This sandwich is goopey and messy and definitely not healthy. It is, however, rejuevenating for the tastebuds and the soul, especially on a miserable winter day.
My mother, who has been asking me to make her a decadent grilled cheese, gives this one 4 stars. Mission accomplished.
Ingredients
1 piece Thin Cut Steak
3 to 4 slices of Double Cream Brie, rind removed
Baby Arugula, washed
2 1/2-inch thick slices of Challah Bread
Butter for bread
Seasoning
Season steak as desired. My go-to seasonings are Lawry’s, Garlic Salt and Pepper. Tenderize lightly with rim of saucer. Let sit while you heat up a skillet over moderately high heat until very hot. Drizzle with olive oil. When oil is hot, add steak. Cook until browned, about 2 to 4 minutes per side, depending on thickness and size of steak.
When steak is done, cover in aluminum foil and let it rest for at least 10 to 15 minutes. Wipe out pan.
Once steak has rested, slice against the grain into thin strips or even bite-sized cubes. Butter each slice of bread. Place two slices of brie on unbuttered side of bread, spreading the cheese with your fingers to cover edges. Add steak, pressing firmly into cheese and place into hot pan over medium heat buttered side down. While first slice cooks slowly, repeat building process with last piece of cheese and handful of arugula. Assemble sandwich in pan.
When bread is golden brown and cheese is melted, turn over, squish entire sandwich with spatula, and repeat process.
Enjoy immediately!
Notes:
*I have tried this recipe with steak and sliced turkey and roast beef from the deli and it is awesome both ways. I tried it with the steak as a nod to the February cover of Bon Appetit. I definitely planned to do this before I saw the cover.
*If you’re a vegetarian, this sandwich is just as wonderful with just cheese and peppery arugula.
*Finally, cheese should be close to room temperature or it will not melt as easily. If that happens, just pop the entire sandwich in the microwave.
