Beef And Brie Triple Layer Sandwich Food

STEAK-AND-BRIE SANDWICH WITH CHIMICHURRI

Steps:

• Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
• Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

HOT ROAST BEEF SANDWICH WITH BRIE

Steps:

• Turn oven to broil. Place split onion roll on a small baking sheet, cut side up. Broil for 3-4 minutes or until toasty brown.
• Remove the top half of the bun to a plate. Arrange roast beef on the bottom half of the bun and top with brie. Return the bottom half to the oven for another 2-4 minutes or until brie is nice and melty.
• Meanwhile, spread top half of bun with mayo and sprinkle with garlic powder and kosher salt.
• Remove bottom half of sandwich from the oven, and top with tomato slice and top half of the bun.
• Enjoy!

WARM BEEF AND BRIE SANDWICH

Steps:

• Layer all the ingredients, except for the lettuce, on the bread slices.
• Broil until beef is warmed through and cheese is melted.
• Put the romaine leaves over beef and peppers, and top with cheese toast.

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

STEAK AND BRIE SANDWICHES

Steps:

• In small bowl, combine oil, salt, pepper and garlic.
• Rub on both sides of meat and leave out at room temperature for 30 minutes.
• In skillet on medium heat, saute the onions, in butter, until caramelized.
• about 10 minutes.
• then add the vinegar and thyme,.
• Set aside.
• In another skillet, on medium high heat, sear meat on both sides until desired oneness.
• Set aside and let rest for 10 minutes.
• Slice into thin strips.
• Divide the mustard evenly on the bottoms of the bun halves.
• Next the meat, the onions, the brie and top with arugula.
• Place the top on each and slice in half.
• Enjoy.