Beef, Orange, and Gorgonzola Sandwiches

Beef, Orange, and Gorgonzola Sandwiches Recipe
Becky Luigart-Stayner
Grilled flank steak with oranges and blue cheese combine in a sandwich that will make you the envy of coworkers when you open your lunch box. For the best results, use crusty rolls because they stay pleasantly crisp.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Caloriesfromfat 29 %
Fat 10.2 g
Satfat 4.6 g
Monofat 3.7 g
Polyfat 0.5 g
Protein 21.6 g
Carbohydrate 34.7 g
Fiber 2.4 g
Cholesterol 36 mg
Iron 3.5 mg
Sodium 533 mg
Calcium 148 mg

Ingredients

2 tablespoons cider vinegar
1 1/2 teaspoons extravirgin olive oil
1/2 teaspoon grated orange rind
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh orange sections (about 2 oranges)
4 (2-ounce) Italian or French rolls
1 cup bagged prewashed baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Preparation

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Barbara Seelig Brown,

Cooking Light

July 2005
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