These hearty steak sandwiches are bursting with flavor. Marinated strip loin is layered with Sargento® Gouda Cheese, garlic aioli and caramelized onion on a crispy baguette.
1 cup red wine
3 tbsp. olive oil
3 cloves garlic, minced
1 tbsp. chopped fresh rosemary
1 (12 oz.) strip loin steak
1/4 tsp. each salt and pepper
2 tbsp. prepared garlic aioli
1 demi-baguette, halved
2 slices Sargento® Sliced Gouda Cheese
1 cup mixed baby greens
In large resealable bag, combine red wine, olive oil, garlic and rosemary. Add steak; seal and refrigerate for at least 4 hours or up to 12 hours. Remove steak from marinade and pat dry; rub with salt and pepper.
Preheat grill to medium-high heat; grease grate well. Grill steak, turning once, for 8 to 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes. Slice thinly against the grain.
Caramelized Onions: Melt butter in nonstick skillet set over medium-high heat. Add onion; cook, stirring occasionally, for 10 to 12 minutes or until tender and golden brown. Season with salt and pepper.
Spread garlic aioli evenly over bottom half of baguette. Top with steak, cheese, greens and caramelized onions. Cap with top of baguette. To serve, cut in half. Tip: Cut into smaller sandwiches and secure with toothpicks for a great entertaining appetizer.