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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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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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.

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

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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
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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
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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
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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
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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
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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.

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Alexia Lewis RD

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

[email protected]gmail.ru

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20 comments

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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?