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I’ve been a fan of Giada De Laurentiis for a long time and own many of her cookbooks. I love that she does truly simple, approachable, and delicious food that isn’t very fussy. That is totally up my alley. I made her Filet Mignon recipe for my husband when we were first married. It is now his favorite dish and I will often make it for his birthday or Valentine’s Day. The flavor combination is so delicious, that it’s a shame to only have it on special occasions, so I decided to make a sandwich using the same flavors. I added arugula and roasted red pepper to round out the other flavors.
It’s been a dream of mine for a long time to open an Italian bakery. This sandwich would definitely be on the menu!
Notes and Suggestions:
I use leftover steak for this recipe as we often make extra when we grill out. I included my favorite marinade for steak if you don’t have leftovers. If you want to make this a quick weeknight meal, rare roast beef from the deli would also be delicious. The balsamic glaze has become pretty easy to find these days, but you can also make it at home easily by reducing balsamic vinegar with a little sugar. A quick note on how to make it is included in the recipe. I also like to use baby arugula rather than regular arugula as it tends to be less bitter. You can use Boursin or other garlic-y spreadable cheese if you are not a fan of goat cheese. This is a great sandwich to take on a picnic!
Spread the goat cheese on the bottom and the aioli on the top of the bread. This keeps the other ingredients from slipping around as much.
Then top with sliced steak, roasted red pepper, balsamic glaze, and arugula.
Steak, Goat Cheese, Balsamic Glaze PaniniCuisine: ItalianDifficulty: Easy
- Marinade for steak (optional):
12 oz Steak (sirloin or strip or whatever you prefer)
1/4 cup Olive Oil
2TBSP cup Balsamic Vinegar
1 TBSP Dijon mustard
1 clove Garlic, crushed
1 tsp Soy Sauce
1/2 tsp Worcestershire sauce
1/2 tsp Ground Black Pepper
- For Sandwich:
1 Loaf Ciabatta Bread
1 Roasted Red Pepper
4 oz goat cheese log (not crumbles)
2 handfuls of arugula
2 tsp of Balsamic glaze
- For the balsamic aioli:
1/4 cup Mayonaise
1 TBSP Balsamic glaze
1 tsp Dijon mustard
1 tsp dried basil
- Add ingredients for marinade in a shallow dish or plastic tiptop bag. Allow to marinate for 30 minutes to overnight.
- Grill or broil steak to desired doneness. (3-4 minutes per side for rare depending on thickness of steak) Allow to cool and slice. This can be done the day before.
- To make the balsamic aioli, mix the mayo, balsamic glaze, dijon mustard, and basil in a small bowl.
- Slice ciabatta bread into portions and slice in half. Spread top half of bread with balsamic aioli.
- Spread bottom half of bread with goat cheese. Layer on cooled, sliced steak and roasted red pepper. Drizzle with balsamic glaze and add baby arugula. Place other slice of bread on top.
- If you cannot find balsamic glaze, boil 1 cup of balsamic vinegar with 2 TBSP sugar until it has reduced and formed a thick glaze (10-15 minutes). Allow to cool.
- You can make the balsamic aioli and steak the day before to make preparation quick. This sandwich also travels well, so it’s a great choice for a picnic.