weeknight gourmet

Category : Sandwiches

Steak Sandwiches with Sauteed Mushrooms & Spinach

Tim is away at an online advertising conference so my mom came to stay with me in the event the baby comes early.   Last night I made this simple yet delicious steak sandwich for dinner.

I only made one change to the recipe — I used skirt steak instead of New York Strip.

The mushrooms and onions had a wonderful flavor from the vinegar and steak juices.  And, slathering some grainy Dijon on the bread was a great finishing touch!

Tim and I sometimes order steak sandwiches from Pastis but I think this might be just as good!  Can’t wait to make this recipe for Tim.

Steak Sandwiches with Sauteed Mushrooms & Spinach
Everyday Food

  • 1 teaspoon vegetable oil
  • 2 New York strip (shell) steaks (8 ounces each)
  • coarse salt and pepper
  • 1 medium yellow onion, thinly sliced
  • 8 ounces white button mushrooms thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 bag (10 ounces) baby spinach
  • 4 teaspoons grainy or Dijon mustard
  • 8 slices crusty bread, toasted

In a large skillet, heat oil over medium-high heat.  Season both sides of steaks with salt and pepper.  Cook steaks until medium-rare, about 5 minutes per side, flipping once.  Transfer to a plate and tent loosely with foil to keep warm.

Add onion to pan.  Season with salt and pepper.  Cook until onions begin to soften, about 4 minutes.  Add mushrooms; season with salt and pepper.  Cook until mushrooms brown, about 6 minutes.  Add vinegar and any accumulated juices from steaks.  Cook until evaporated, about 30 seconds.  Transfer mushroom mixture to a medium bowl.

Add spinach to pan; season with salt and pepper.  Cook, stirring, until wilted, about 3 minutes.

Thinly slice steaks against the grain.  Spread mustard on 4 slices of bread.  Dividing evenly, top with sliced steak, mushrooms mixture, and spinach.  Top with remaining bread and serve immediately.

Baby Shower Tea: Turkey Tea Sandwiches

Here is a delicious turkey tea sandwich with a yummy scallion cream cheese.

A couple of tips to help you make beautiful little tea sandwiches…

* Make sure the cream cheese is softened before making the scallion cream cheese

* Try to find a very dense bread — like Rubschlager’s Cocktail Breads — so that the cream cheese spreads on easily and evenly.  I would focus more on finding a good dense bread than the raisin-nut bread called for below.

* Refrigerating the sandwiches before cutting will help ensure a clean cut and an elegant presentation

Turkey Tea Sandwiches
Barefoot Contessa

SCALLION CREAM CHEESE
3/4 pound cream cheese, room temperature
1/2 cup minced scallions (white and green parts)

SANDWICHES
1 loaf dense raisin-nut bread, unsliced
8 thin slices fresh or smoked turkey breast
Fresh basil leaves

For the scallion cream cheese, combine the cream cheese and scallions in an electric mixer fitted with a paddle attachment. Do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn’t possible, you can slice it crosswise with a very sharp knife.)

Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet, and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly instructions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

Baby Shower Tea: Smoked Salmon Tea Sandwiches

Here is a delicious smoked salmon tea sandwich with a wonderful herbed butter.

A couple of tips to help you make beautiful little tea sandwiches…

* Make sure the butter is softened before making the herbed butter

* Try to find a very dense bread — like Rubschlager’s Cocktail Breads — so that the butter spreads on easily and evenly

* Refrigerating the sandwiches before cutting will help ensure a clean cut and an elegant presentation

Smoked Salmon Tea Sandwiches
Barefoot Contessa

Herb butter:
2 1/2 pounds unsalted butter, room temperature
1 1/4 teaspoons minced garlic
5 tablespoons minced scallions (white and green parts)
5 tablespoons minced fresh dill
5 tablespoons minced fresh flat-leaf parsley
5 teaspoons freshly squeezed lemon juice
5 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper

Sandwiches:
5 loaves dense 7-grain or health bread, unsliced
40 slices smoked salmon

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn’t possible, you can slice it crosswise with a very sharp knife.)

Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.)

Serve chilled.

Baby Shower Tea Party: Tea Sandwiches & Tarts

Here is a delicious smoked salmon tea sandwich with a wonderful herbed butter.

A couple of tips to help you make beautiful little tea sandwiches…

* Make sure the butter is softened before making the herbed butter

* Try to find a very dense bread — like Rubschlager’s Cocktail Breads — so that the butter spreads on easily and evenly

* Refrigerating the sandwiches before cutting will help ensure a clean cut and an elegant presentation

Smoked Salmon Tea Sandwiches
Barefoot Contessa

Herb butter:
2 1/2 pounds unsalted butter, room temperature
1 1/4 teaspoons minced garlic
5 tablespoons minced scallions (white and green parts)
5 tablespoons minced fresh dill
5 tablespoons minced fresh flat-leaf parsley
5 teaspoons freshly squeezed lemon juice
5 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper

Sandwiches:
5 loaves dense 7-grain or health bread, unsliced
40 slices smoked salmon

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn’t possible, you can slice it crosswise with a very sharp knife.)

Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.)

Serve chilled.