Becky Luigart-Stayner
4 servings (serving size: 1 sandwich)

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.

How to Make It

Step 1

Combine first 5 ingredients, stirring with a whisk.

Step 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.

Chef's Notes

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Ratings & Reviews

MomBon58's Review

June 04, 2009
This was good, but I think it lacked flavor, and with all the other recipes to try, I don't think I will add this to my 'Absolute Fav Cookbook'

laurieinaustin1's Review

January 03, 2012
This is my first Cooking Light recipe. We really liked the combination of citrus, meat, and cheese. Will definitely make again.

stacylynn's Review

May 18, 2009
Very tasty sandwich for a weeknight dinner. All the flavors were good together. I did use canned mandarin oranges in place of the fresh sections, multigrain sub rolls, & romaine lettuce (on hand) instead of spinach, but that would go really well, too. My husband really liked this sandwich, & my boys did too, just without the blue cheese.