Beef, Orange, and Gorgonzola Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 29%
  • Fat: 10.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 21.6g
  • Carbohydrate: 34.7g
  • Fiber: 2.4g
  • Cholesterol: 36mg
  • Iron: 3.5mg
  • Sodium: 533mg
  • Calcium: 148mg

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
  • 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
  • 1 cup bagged prewashed baby spinach
  • 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Preparation

  1. Combine first 5 ingredients, stirring with a whisk.
  2. 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.

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