Styling: Buffy Hargett Miller
Active Time
20 Mins
Total Time
20 Mins
Yield
Makes 18 sandwiches

Crisp the cut surfaces of the brioche rolls by brushing both sides lightly with melted butter and placing them, cut sides down, in a hot skillet for a few minutes. For variety, you can make this sandwich with chicken, too. Here's how: roast a chicken, omit the red onion, and instead of adding horseradish and Creole mustard to the Horseradish Mayonnaise, add chopped fresh tarragon or basil and a little minced scallion. 

 

How to Make It

Spread cut sides of rolls with Horseradish Mayonnaise. Top each bottom half with skirt steak slices, lettuce, and slices of red onion.

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