| Ingredients:
|
|
5 LBS Brandt Country Club Sirloin, roasted medium rare
|
|
20 each Le Pan Europa Ciabatta sandwich panini
|
|
20-25 pieces MarketSource Romaine Lettuce Filets, chiffonade
|
|
6-8 MarketSource Vine Ripe Tomatoes, sliced thin
|
|
1 LB White mushroom, minced
|
|
2 C Natural Pak mayonnaise
|
|
1 T Fresh thyme, minced
|
|
TT Salt & pepper
|
|
Instructions:
|
|
|
|
Combine mayonnaise, mushrooms, thyme, salt and pepper stir to blend well.
|
|
Cover and chill for 2 hours.
|
|
Finish baking the Ciabatta bread according to package instructions to make slightly crisp.
|
|
After Country Club Roast has been allowed to rest for 10 minutes or so, slice very thin.
|
|
Slice ciabatta panini in half and spread both sides with mayonnaise mix.
|
|
Stack 4-5 ounces sliced Country Club Sirloin Roast on ciabatta panini.
|
|
Top with sliced tomatoes and chiffonade of romaine lettuce.
|
|
Replace top half of ciabatta, slice diagonally and frill pick each half.
|
|
Serve with Yukon Gold potato chips and Brandt Kosher Dill pickle spear.
|
|
YIELD: 20 sandwiches |