Steak Baguettes with Pesto Mayo


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Steak Baguettes with Pesto Mayo Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite. Preparation: 1. Heat a grill pan over medium-high heat.

Sprinkle steak with salt and pepper. Add steak to pan, and cook 2 1/2 minutes 2. Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. 12 oz. boneless sirloin steak. salt and pepper to taste.

2 T. light mayo. 2 T. refrigerated or homemade pesto sauce. 12 oz. baguette or French bread, cut into four pieces. 1 c. mixed greens. sliced red onion. sliced tomato. Sprinkle steak with salt and pepper.

Steak baguette with pesto mayo. Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite.

Grill the steak and toast the baguette over the same flame for a delicious charred effect. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. 2. Add steak to pan, and cook 2 1/2 minutes on each side or until the desired degree of doneness.

You can prepare the mayonnaise mixture and cook the steak up to a day in advance of your gathering. Wrap the steak, still whole, in plastic wrap, and refrigerate. There’s no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature.

Assemble the crisps about 30 minutes before guests arrive. Steak Baguettes with Pesto Mayo Recipe Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite than you get with cuts like flank steak. 8 of 8.

Steak Sandwich with Arugula-Spinach Pesto Mayo Mix leftover pesto with mayo for a creamy sandwich spread that paris perfectly with steak. Get the recipe from Hungry Harps. Skirt Steak Sandwiches with Pesto: Bell peppers, yellow or orange 2, sliced into 1″ / 2.5cm wide pieces Steak, skirt 1 lb (sub flank, hanger, flat iron) Baguette or ciabatta 12 oz, sliced open Pesto (ingredients listed separately) 1/4 cup. Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. 45 Min 4 servings (serving size: 1 sandwich piece).

List of related literature:

Spread this mixture on not too thick slices of white, brown, or French bread from which you have cut the crusts.

“An Omelette and a Glass of Wine” by Elizabeth David
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by Elizabeth David
Grub Street Publishing, 2009

If you prefer, you can prepare the aioli in a food processor by following the same process, but pulsing to combine instead of whisking.

“The Whole Okra: A Seed to Stem Celebration” by Chris Smith
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by Chris Smith
Chelsea Green Publishing, 2019

This is a very highly seasoned spread that would be wonderful in scooped-out cherry tomatoes or served spread thinly on slices of toasted baguette.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
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by Lois Levine, Marian Burros
Simon & Schuster, 2008

Remove a tablespoon of this sauce and set it aside for the roulade.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Cut the grilled baguette slices into ½-inch cubes and add to Romaine, along with the Parmigiano-Reggiano cheese.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

Transfer the mixture to a mixing bowl and add the Pecorino cheese, parsley and sun-dried tomatoes.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

The result was even better than I had imagined, especially when I added diced pancetta and cream to the mix.

“The Glorious Pasta of Italy” by Domenica Marchetti, France Ruffenach
from The Glorious Pasta of Italy
by Domenica Marchetti, France Ruffenach
Chronicle Books LLC, 2011

Add y teaspoon salt and a few twists of pepper and pour over the bread.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

WHY THIS RECIPE WORKS: Add fontina cheese, roasted red peppers, and garlic-rosemary mayonnaise to meaty portobellos and you are guaranteed an irresistible sandwich.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Ifyou don’t feel like making Olivada especially for this dish, pit and finely chop a handful of large black olives and a small garlic clove and add the mixture to the tomatoes along with two tablespoons extra-virgin olive oil and one tablespoon lemon juice.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • ahh.. when im hungry i eat something, then my mind craves more food… and stuff that i luckily have…. i then proceed to pass out again

  • Grant Ward: “So why did you join Hydra?”

    Babish: “Oh, because they serve these delicious sandwiches in the cafeteria every Tuesday”.

  • I remember commenting in your video quite a long time ago about the goodness of the bag juices. I really want to think that maybe it was my comment that made you save and use those juices.

  • Should I trust the video or online recipe? There is a bit of a discrepancy for time. In the video you say to let the dough rest for 3 episodes of “Fraiser” in a well oiled bowl, (which I would believe would equate to an hour). but in your online link it says only for 30 minutes. Lastly does the recipe call for 1/4 cup of pine nuts or a 1/2 cup? 1/2 cup seems more right. Thank you to anyone who would have the answer.

  • Guga, I have just recently found your channel. My kids and I love watching you and your family. I’ve just started using a sound vide! I love it. Have you done a kabob sous vide yet? With beef, veggies, potatoes? Looking forward to more videos

  • 1:48 “I just wish you could smell them through your screen”
    Me: man… you have no idea how close my nose into the screen right now

  • Got all happy and giddy watching this video it make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only the delta parole music can do the same to me. Sometime I combine the both of them, make me feel alive!

  • This looks like an amazing sandwich! I especially liked where you made the bread. Baking bread from scratch looks hard, but worth the work.

  • I hope you keep making videos! I discovered your channel somehow a few months ago and honestly it’s better than other huge channels I subscribe to. Hopefully it picks up and gets more views/subs since it’s quality, with effort, and most importantly great recipes.

  • This is the sandwich that introduced me to Pesto, which I now cannot live without. I just can’t do cold prosciutto. I either have to fry it up a bit or use bacon… I’ll be making it again probably before the finale of agents of shield. ���� I’d like to know how simmons found time to make the homemade pesto aioli. But I like to think of her making it for Fitz. ��

  • That’s a crazy expensive sandwich. Boar’s head has the best available prosciutto and it’s $30 a lb domestic $36 a lb imported. It’s crazyyyyy good though and well worth it.

  • Steaks look great but was there any question the Prime would be superior? For steak number C, you could have classed up the sauce with a mushroom/truffle sauce. Is a $125 steak sandwich better than…

  • Trust in Jesus he died for your sins, believe the gospel. Repent!!! If you do sin confess your sins, ask him to help you overcome your sins he will. Obey Jesus, live by his teachings, be led by the Holy Spirit. The Lord is coming soon you must live by his teachings. The love of God is beyond our understanding  God bless..

  • I can’t seem to find the recipe exactly for this meal. Am I completely missing it? Great work on yer another delicious looking meal!

  • great tutorial alone on caramelizing the onions, that is a BOMB good looking sandwich there Eric, people would pay BIG BUCKS for that

  • Please use a silicone spatula instead of the metal spoon on the skillet. I cringe at the sound everytime you do it.

    Otherwise great video!

  • I miss Sam doing an intro to the live cast, and what I loved about it in the first place is the back and forth with Max about food and technique and why we do certain things, etc. It was cool Father Son in the kitchen talk. The quick cuts are cool, but I prefer a laid back 9-12 minute live cast

  • Ooh no I can’t even watch this lol it’s way too late dang it this looks so amazing!!! Thanks for sharing friend! �� now I gotta go have a snack!

  • Needs a little work. Specifically the bread to inside ratio. Alot of people mess up a great sandwich simply because it is too wide to bite into comfortably.

    Cut the amount of meat in it in half. And consider using a pannini press.

  • Any of y’all remember that old Jack In the Box commercial with the kid wearing the mascot head spelling ciabatta (Chebatta? Chibata? The bread, you know? How tf do you spell it?) in a spelling bee?

  • Looks delicious! I’m going to try it. As a recent sub, I may have missed information you gave in earlier videos, but I would like to know what type of steak cut you prefer for this sandwich. Also, any alternates you would use. Thanks!

  • Now 5:47 and 5:58 are cross-sections worthy of Binging with Guga,… errr, sorry, wrong show… Sous vide Babish…, damn, still wrong…
    Come on, I want a cross-over between the two. This has to be a thing.

  • Add bacon and a sauce consisting of mayo and sweet mustard of choice to taste and a teaspoon of black pepper. This makes it taste amazing.

  • Bro I love you but that garlic paste is doo doo!!! i used to use it but once i discovered fresh garlic, i never went back. That paste is,,,,, weak in flavor? kinda sweet like they added crap to it? I dunno, i always felt like legit garlic has always tasted and smelled better than processed paste.

  • As someone who recently bought the suevide gun I’ve been having some issues with getting a rather butane flavor even from distance. Anyone have any tips that might make it better for me?

  • Excellent recipe! Made for dinner tonight it was a success! The combination of the onion with the chipotle sauce gave that kick to the flavor! And with a Cabernet wine just to die for!��������thanks for sharing!

  • Gonna make this for lunch today, while watching the VERY last episode of this great show. ���� (couldn’t watch it live, I’m in Europe). Together with a shot of bourbon as a “spy’s goodbye”. Thanks for making this!

  • “I know Hydra are a bunch of really bad guys, but if they started serving these in the cafeteria…”

    Literally about the game plan of the Twelve Tribes cult.

  • Love this grill!>>> I never thought I wanted a charcoal grill until we got the pk. It’s so easy to use and the food tastes great every time. I also love that it’s portable and can be used at tailgates or even on the beach!

  • I been using my slow cooker too sous vide now for a few months to do my steaks…and bro….like….bro…
    Like seriously…..bro….
    Oh my god….

  • Can someone substitute episodes of Rick and Morty or Batman the Animated Series for Frasier? Or convert for episodes of Black Lagoon when the intro and outro music are skipped?

  • Bro, I tried this with a Boston but, I cut a 2 inch steak off of it and seasoned it as you did and made your sauce. seasoned the rest as pork pernil. then cooked the steak as you did, toasted a french loaf on at 600° grill and seared the meat, smeared your sauce on it and shreaded lettuce and tomato, WHAT, that mess was delicious. I love cooking and love trying new things and love your style. thanks for making me better�� pork pernil, black beans, plantains, rice and pico for supper tomorrow ������

  • 4:25
    “Now I know that Hydra are a bunch’ah really bad guys, but if they started serving these things in the cafeteria every Tuesday? I’d join up. They have a cooler logo anyway…”

  • So. I did it. Well. I’m doing it. I made biga. Was following just the voice over of Andrew’s nice, deep narrating voice. Was stupid enough to follow the recipe with one cup of water. Was asking myself if my scale is broken (we Europeans use grams and sometimes scales have OZ on them, but we don’t use it). After adding more flour…and questioning my skills…I realised that I was suppose to read everything. So yes. In the description Andrew did corrected himself. ADD HALF CUP OF WATER. Not the full cup. Sorry. Andrew, you’re awsome! ��

  • #267 new subscriber here �� sandwich looks delicious… thank you for sharing.. hope you can also visit my channel and return the support back �� thanks so much ��

  • I suppose lot of viewers from India. Could you please consider some of the globally popular dishes from India? Like Chiken tikka, fish curry, mutton/chicken biryani? Would love to see your own version of these. Have watched like 100+ episodes till date. Only fair if you shows us what we can make from your version of recipes. Just a thought/suggestion

  • Hello Eric looks delicious friend. I forgot how great arugula is on a sandwich. But that’s not just any sandwiches it thanks for sharing friends have a good day until next time.Belle.

  • You put “cheaper version of steak sandwich” for both sandwiches in the graphics. I mean we all know by now which is cheapest you made us all a meat expert just thought would point it out

  • If you substituted paprika for the red pepper flakes, you would get an alliteration called Pesto Parmesan Paprika Potatoes, but I don’t know how it would taste