LibreRecipes

Steak Salad Sandwiches with Capers

Rating

Calories

699.0

Protein

49.0

Sodium

390.0

Fat

51.0

Here’s a great way to use leftover grilled steak. The arugula adds a peppery finish.

2 cups 1/2-inch cubes cooked steak (about 1 pound)

2 tablespoons drained capers

2 tablespoons chopped cornichons or gherkin pickles

2 tablespoons minced red onion

1 tablespoon Dijon mustard

5 tablespoons mayonnaise

8 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)

8 large tomato slices

2 small bunches arugula, trimmed

Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.