Tag Archives: Caesar Dressing

Grilled Steak and Cheese Sandwich


Some years ago I had an absolutely yummy grilled steak sandwich at a chain restaurant.   That particular restaurant isn’t one we frequent so some time went by before we ate there again, and by this time, they had changed the menu and the sandwich was no longer available.    I cried, but they wouldn’t relent and make me one anyway.

The other day I had a lovely piece of leftover steak and decided to recreate the sandwich.    I’d had that sandwich on my mind for quite a while, and got this AHA!! moment when I spotted this lovely leftover steak in the fridge.    I didn’t have any Swiss Cheese on hand, and the bread wasn’t the same kind, but I didn’t care, I had the steak and there was a bottle of Caesar dressing in the fridge and the next thing I knew I was putting this together.   I persevered and here’s my version, and it was very tasty.

I spread some Caesar dressing on the bread, layered my lovely, very thinly sliced steak on it.

And since I didn’t have swiss cheese, I added some shredded Colby jack cheese on top (which was not a mistake),  then placed another buttered slice of bread on top of that and placed them in the pan.  OK, so I made myself two sandwiches, but it was from a baguette loaf so the slices were really small, I mean, it only really counts as two slices, really it does.

I was kind of hungry at this point and drooling, which wasn’t a pretty sight at all, however, I was able to summon the patience for them to cook, well, grill up in the pan.

The finished result, and yes, one of them has a big bite taken out of it, but I was hungry and it tasted so good.

You need some lovely bread for this, I choose a nice Artisanal baguette, thinly sliced, butter, Caesar dressing, some cheese, and a nice piece of grilled steak.   Mine was medium rare, and it did cook a little more, so I would start with a steak cooked almost as much as you want it.  Cooling the meat before slicing it, is also recommended, as the meat has a chance to firm up and you can slice it very thinly.   (and dare I confess, I would so go and cook up a nice steak, just so I could make this sandwich again).
And if you have a Panini Press or maybe a George Forman grill, I bet it would work in that as well.  In fact I think I’ll haul my George Foreman out, but first I need to go and cook another steak up.
See you later.

Grilled Steak and Cheese


Some years ago I had an absolutely yummy grilled steak sandwich at a chain restaurant.   That particular restaurant isn’t one we frequent so some time went by before we ate there again, and by this time, they had changed the menu and the sandwich was no longer available.     The other day I had a lovely piece of leftover steak and decided to recreate the sandwich.    Which would have worked out really well, but I didn’t have Swiss Cheese, and the bread I had on hand wasn’t the same either.   It was actually better than what we’d had in the restaurant.    I persevered however, and here’s my version, and it was, very tasty.

I spread some Caesar dressing on the bread, layered my lovely, very thinly sliced steak on it.

And since I didn’t have Swiss cheese, I added some shredded Colby Jack cheese on top, then placed another buttered slice on bread on top of that and placed them in the pan.  Did you know that if you use shredded cheese on any kind of grilled sandwich, rather than sliced cheese, it will melt faster?   Just one of those little facts I like throw in while the food’s cooking.

I was kind of hungry at the point and drooling, which wasn’t a pretty sight at all, however, I wiped my chin, and waited while the sandwiches cooked, well, grilled up in the pan.

The finished result, and yes, one of them has a big bite taken out of it, but I was hungry and it tasted so good.  And at least I took a picture before both sandwiches disappeared.

You need some lovely bread for this, I choose a nice Artisanal baguette, thinly sliced, butter, Caesar dressing, some cheese, and a nice piece of grilled Steak.   My  steak was medium rare, and it did cook a little more, so I would start with a steak cooked a little rarer than you like.    Cooling it before slicing it, is also recommended, as the meat gets a chance to firm up and then you can slice it very thinly.    I actually do refrigerate any leftover steak and slice it thinly the next day and then I freeze it or use it up right away.    Leftover steak can be used in so many dishes.
Enjoy.