Archives for the day Tuesday, May 15th, 2012

Panera bread’s menu:Steak and White cheddar Panini Yassy’s version

 What kinds of sandwich do you like best?

I am not a big fan of cold cut meat sandwich,but I like the sandwich made with fresh ingredients such as real grilled beef or real chicken breast etc .. along with vegetables of choice.

Sandwich is very quick,easy, and simple dish and just like Pizza, they are very versatile dish and you can be creative about the fillings or sauce and,you can create your own signature sandwich.

When it comes to sandwich, I like Panera bread. Their bread is made fresh, and they have sandwich made without cold cut meat and, they are tasty.

At this moment, I like their steak sandwich called “Steak and White cheddar” sandwich.

They put thinly sliced sirloin steak,caramelized onion,and Vermont white cheddar on top of baguette, and it comes with horseradish spread.

It is a good sandwich, and tasty but there are two problems with the sandwich.

First,the sandwich comes with baguette and it is very tough and chewy to bite through.

I personally think that baguette is better used for crostini (Italian appetizer dish that is served with thinly sliced toasted / grilled bread with toppings) or for dinner rolls to be eaten on its own along side the main dish.

Because of the problems,I always make sure to tell them to make it with Ciabatta bread,which is much softer texture Italian bread and better suited for the sandwich.

Second,their horseradish spread is way too strong and make my eyes watery,and make my nose runny. I like the sandwich with a bit of zing to it but spread got too much horseradish in it. Or simply they put too much spread on the sandwich.

Other than that, the sandwich is my favorite one to get there.

As you already
know,I like making re-create meal with some twists from restaurants or
eatery places that I visit.

It is fun to brainstorming what is in the
sauce or soup.

This time,I like to show you my version of  Panera bread’s “steak and white cheddar
sandwich”.

Grilled steak sandwich with Horseradish sauce 1

Grilled steak sandwich with Horseradish sauce made with Italian bread..

Grilled steak sandwich with Horseradish sauce

 Grilled steak sandwich with horseradish sauce made with onion burger bun..

So, how do you make “Grilled steak sandwich with horseradish sauce”? Here is how.

I usually use hoagie roll/Italian bread you can find at bakery store. However,if you had burger buns at home, you can make the sandwich with those as well.

 Grilled steak sandwich with horseradish sauce starts from making horseradish sauce. You can make it first,chill in the fridge and let the flavor come together.

 Horseradish sauce

Horseradish sauce..

Ingredients for horseradish sauce;

1/4C
sour cream
1/2 tbs red wine vinegar
1/2 tsp Dijon mustard
1.5 tbs
mayonnaise
3 tbs and 1/2tsp prepared horseradish
pinch of red
cayenne pepper
pinch of ground black pepper
2tsp chopped garlic chives

Ingredients for Grilled flank steak;

1 lb Flank steak
McCormick grill mate steak seasoning
Extra virgin olive oil

Ingredients for the toppings;

extra virgin olive oil
1/8 tsp grated garlic
1/2 Hungarian pepper thinly sliced
1/8 red
pepper thinly sliced
1/8 green pepper thinly sliced
Morton’s Natures Seasons
1/8 red onion very thinly sliced
Shredded Monterey jack cheese (about 1/4 C per sandwich)

<Horseradish sauce>

1. In the small bowl,mix 1/4C sour cream,1/2 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1.5 tbs mayonnaise, 3 tbs and 1/2tsp prepared horseradish and pinch of red cayenne pepper,pinch of ground black pepper well

2. Add 2 tsp chopped garlic chives and stir

** Garlic chives,also called “Chinese chives” are unlike regular chive, they are flat and it has distinct garlic flavor to it

** You can use chopped chives plus 1/16tsp garlic powder plus 2 cloves of garlic grated to substitute the garlic chive.

3. taste it and adjust the seasoning

4. Pour it into air tight container and keep it in the fridge

Makes: 1/2C horseradish sauce

<Grilled flank steak>

Grilled Flank steak..

For the steak,I like to use flank steak. 1 lb of flank steak makes good amount of grilled thinly sliced steak.

1. Take out the flank steak package 1 hour before the cooking time.

** For the good seared steak,you need to have room temperature steak,not the steak right out from the fridge

2. On the big plate, place one paper towel,1 lb flank steak and cover it with another piece of paper towel and press to take moisture out from the meat

** Wet steak does not make nice sear on the outside

3. Take off the top paper towel,and sprinkle McCormick Grill steak seasoning and press and,take bottom paper towel out,flip the meat over and sprinkle more steak seasoning on them and press around

4. Put the skillet on medium high heat and drizzle extra virgin olive oil,and wait till you see the smoke coming out

** For the nice sear,you need screaming hot pan

5. Place the steak onto the skillet,and cook 4 minutes one side, flip over and cook about 3-4 minutes more

6. Take the temperature and when meat thermometer read 125F (medium rare),take the steak off from the skillet,and put it on the plate,cover it with foil and let it rest for 15 minutes

** For medium,take the steak out when meat thermometer reads about 130F-135F. After taking off the meat from the skillet,the temperature will rise still about 5F-10F.

7. Slice the meat very thin with 45 degree angle against the grain

8. Put the steak into a bowl,pour steak juice back in and mix with kitchen tongs and set it aside

<Vegetables for the pepper toppings>

1. Put the skillet at medium high temperature and drizzle extra virgin olive oil and add 1/8 tsp grated garlic and stir

2.When it gets fragrant, add 1/2 Hungarian pepper thinly sliced,1/8 red pepper thinly sliced,and 1/8 green pepper thinly sliced and sprinkle Morton’s Natures Seasons and stir

** Hungarian pepper is long (4″-6″ long) light yellowish green color pepper.This Hungarian pepper has some kick to it but not very spicy,and rather mild spiciness.

3. When cook through,set it aside

4. In the small container, add 1/8 red onion very thinly sliced and pour water to submerge the onions and massage onion and pour the water out.Then pour water over them again to submerge the onion slice and keep it in the fridge

** Thinly sliced raw onion submerged in the water and chilled does not make your eyes watery and nose runny

<Assembling the sandwich>

1. Toast half sliced Italian bread

2. Line the cookie sheet with non stick foil

3. Smear bottom of the bread with horseradish sauce

4. Put sliced grilled steak, put bit of pepper mix, bit of raw red onion slices and sprinkle shredded Monterey jack cheese,and place them under the broiler on HI until cheese melted and bubbly

5. Put the top back on,and serve

6. Enjoy!

Makes; about 4 sandwiches

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May 15, 2012 | 0 | Restaurant Challenge