December 11, 2011

Weekend Lunch Delicousness... Rib Eye, Cheese and Dijon Sandwiches

This sandwich is outstanding, and, while I recently made it for us for a weekend lunch, it's also wonderful as a weekday lunch if you are having people over, or if you just want to feel a little spoiled! I recently hosted a 'mailing party' for our local Ballet company, where we stuffed invitations and enjoyed lunch together. One of my dearest friends, who is just too cute, always says, 'Is there anything better than a mailing party?' and, no, there is not. You get to see your friends, you get to catch up with them amid the envelopes and glue sticks, or, you make new friends, which is always delightful. We enjoyed these sandwiches with an arugula salad dressed with lemon vinaigrette- but pair these with whatever you see fit!

These sandwiches have two components, the first is the cheese and Dijon spread that you make, the second is the rib eye. You sear and cook your rib eye(s) to your desired doneness, we like medium rare (although, being pregnant I have to make mine cooked through), the best way to do this is to cook them ahead of time, then refrigerate them before cutting them into thin slices. When they are cold, they are much, much easier to cut. But, if you are hungry and in a bit more of a hurry, it is absolutely ok to cut them after cooking them and skip the refrigeration step. Here we go!

Cheese and Dijon Spread
1 cup finely shredded gruyere or gouda (we recently used 'robusto,' and a micro plane grater)
2 Tbsp. unsalted butter (softened)
1 1/2 Tbsp. Dijon mustard (we used Maile)
1/2 clove garlic through a press or minced
few grinds white pepper (black is fine if you don't have white)

1-2 Rib eyes (1 rib eye yields 3 reasonably sized sandwiches or 2 colossal sandwiches)
sourdough bread (or sourdough rosemary bread, etc.)

canola oil (for searing rib eyes)
olive oil (for cooking sandwiches)

In a medium bowl, combine the cheese, softened butter, mustard, garlic and pepper. It should come together and be a fairly firm consistency. Set this aside. In a cast iron skillet (or something that will sear nicely), heat a little canola oil at medium high heat. Season the rib eyes with salt and pepper on both sides. Sear for several minutes on each side, to reach your desired doneness. For us, this is about 4-5 minutes and the rib eyes are about 1" thick. Remove from the pan and set aside on a plate. (If doing this step ahead of time put in a zip lock bag or container and refrigerate). Now, to assemble our sandwiches! Take your rib eyes and slice as thinly as you can, discarding the pieces that are overly fatty. (If you need to cook them further, do so now, before you assemble the sandwich). Take two slices of your bread and spread a thin layer on both slices of the cheese and Dijon spread. Next, lay slices of the rib eye in a single layer across the bread. Close the sandwich. Heat some olive oil in a pan on medium low heat. Wait until the oil moves well in the pan. Place the sandwich in the pan and allow to cook for about 5 minutes, then, turn over, and cook on the other side for an additional 5 minutes.

This is delicious! Enjoy!

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