Steak Sandwiches With Carrot Slaw Food

THE ULTIMATE STEAK SANDWICH

Steps:

• Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
• Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
• Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
• Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
• Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
• To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
• Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
• Yield: 4 servings

MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW

Steps:

• For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
• Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
• Cut the sandwiches in halves or thirds before serving.

STEAK SANDWICHES WITH FENNEL SLAW

Steps:

• Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
• Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
• Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Steps:

• Make the Creamy Carrot-Radish Slaw:
• Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
• Make the Chickpea Salad:
• Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
• Assemble the sandwiches:
• Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
• Do Ahead
• Chickpea salad can be made 2 days ahead. Chill in a resealable container.

CARROT SLAW

Steps:

• Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.