Yield | 2 sandwiches | SUN-DRIED TOMATO AND ARTICHOKE SPREAD
¼ cup ¼ cup 1 tsp 2 Tbsp
cream cheese, softened herb Boursin cheese fresh rosemary, chopped fine minced sun-dried tomatoes packed in oil jarred artichoke hearts, minced fresh lemon juice salt and freshly ground black pepper
4 2 tsp
SANDWICH
1 1 tsp 3 tsp 2 1 tsp 2 ¼ cup 1
8-oz rib-eye steak olive oil salt freshly ground black pepper eggs butter ciabatta rolls pea shoots tomato, sliced
| Preparation – Sun-dried Tomato and Artichoke Spread | Mix all ingredients together in a small bowl, and set aside.
| Preparation – Sandwich | Heat grill pan over medium-high heat. Brush olive oil on both sides of rib-eye. Season with salt and pepper. Brush grill pan with olive oil. When pan is very hot, place rib-eye on grill. It should sizzle. Cook 4 minutes per side for medium-rare or 5 minutes per side for medium. Remove from grill and let rest for about 10 minutes to continue internal cooking. After resting, slice steak against the grain into ½-inch-thick slices. Cook eggs to over-medium, or to preferred consistency, in butter. Slice ciabatta rolls and brush with olive oil. Grill, cut side down, for about 2 minutes. Toss pea shoots in 1 tsp olive oil and a pinch of salt and pepper. Spread sundried tomato and artichoke spread on the grilled rolls, and add sliced rib-eye, tomato slices, egg and pea shoots.
For the rib-eye sandwich, have children stir the sun-dried tomato and artichoke spread ingredients together and spread it on the sandwiches. That way, they can say they made that part all by themselves!
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feastSTL.com
JUNE 2011