Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
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Galbani® Stacked Steak Sandwich
Serves 2
INGREDIENTS
For the Herb Mayonnaise
2 tbsp.
Mayonnaise
1 tbsp.
Fresh basil, chopped
Zest of half a lemon
For the Steak Sandwich
2 tbsp.
Extra virgin olive oil, divided
1 clove
Garlic, sliced thin
1 bunch
Rapini or broccoli rabe, trimmed & washed
¼ tsp.
Red pepper flakes
1 lb.
Sirloin steak, 1½” thick, room temp
2
Ciabatta rolls, toasted
12 slices
Galbani Thin Sliced Fresh Mozzarella
Kosher salt, to taste
Freshly ground black pepper, to taste
METHOD
For the Herb Mayonnaise
In a small bowl, combine mayonnaise, basil, and lemon zest. Set aside.
For the Steak Sandwich
Heat a large skillet over medium heat with 1 tbsp. olive oil. Sauté sliced garlic and greens until just wilted, about 3–4 minutes. Season with a pinch of salt and red pepper flakes.
In a hot cast-iron skillet or grill pan, heat 1 tbsp. olive oil. Season steak liberally with salt and pepper on both sides and freshly ground pepper to taste. Once the pan is hot, cook steak on both sides until about 130–140 degrees F, about 3 minutes on each side. Remove from pan and let rest for 15 minutes to redistribute juices.
Place rolls (cut side up) on a plate. Spread herb mayo evenly on all 4 halves.
Slice steak thin and place on bottom of 2 rolls. Top with sautéed greens and garlic, then a few slices of Mozzarella. Place under broiler briefly to melt Mozzarella. Replace top half of roll. Serve warm.
