#stackedsandwiches

These Steak Sandwich Stackers are a tasty and filling meal that can be made quickly for dinner or lunch. Grilled sirloin steak that is soft is served with fresh vegetables, cheddar cheese, and a tasty garlic aioli. All of this is put between two slices of French baguette.

Ingredients: 1 pound sirloin steak. 1 tablespoon olive oil. Salt and pepper to taste. 1 French baguette. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 cup arugula. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup pickles, sliced. 1/4 cup cheddar cheese, shredded.

Instructions: Preheat your grill to medium-high heat. Brush the sirloin steak with olive oil and season it with salt and pepper. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly. Cut the French baguette into individual sandwich-sized pieces and slice them in half horizontally. In a small bowl, mix the mayonnaise and minced garlic to make a garlic aioli. Spread the garlic aioli on the bottom half of each baguette slice. Layer the sliced steak, arugula, cherry tomatoes, red onion, pickles, and cheddar cheese on top of the garlic aioli. Place the top half of the baguette on each sandwich to create a stacker. Secure each stacker with a toothpick if necessary. Serve the steak sandwich stackers immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious twist on the classic muffuletta sandwich, featuring grilled eggplant, savory meats, tangy olive salad, and gooey melted cheese, all stacked between halves of crusty round bread.

Ingredients: 1 large eggplant, sliced. 1/4 cup olive oil. 1 loaf round bread like ciabatta or focaccia, halved horizontally. 1 cup mixed olive salad store-bought or homemade. 8 slices provolone cheese. 8 slices smoked ham. 1/2 cup roasted red peppers, sliced. 1/2 cup pepperoncini peppers, sliced.

Instructions: Preheat grill to medium-high heat. Brush eggplant slices with olive oil and grill until tender and lightly charred, about 4-5 minutes per side. Spread olive salad evenly on the bottom half of the bread loaf. Layer grilled eggplant slices, provolone cheese, smoked ham, roasted red peppers, and pepperoncini peppers on top of the olive salad. Close the sandwich with the top half of the bread loaf. Wrap the sandwich tightly in foil. Place the wrapped sandwich on the grill and cook until the cheese is melted and the sandwich is heated through, about 10 minutes, flipping halfway through. Remove from grill, unwrap, and slice into wedges. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes