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. 

Julia Reed
Recipe by Southern Living August 2016

Gallery

Styling: Buffy Hargett Miller

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Makes 18 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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