Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 sandwich)

If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.

How to Make It

Step 1

Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.

Step 2

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.

Step 3

Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.

Step 4

To prepare sandwiches, spread 2 teaspoons Homemade Mayonnaise onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 4 bread slices.

Ratings & Reviews

MomBon58's Review

Laurie18
January 10, 2010
I ended up using left over tenderloin roast. I did make the Homemade Mayonnaise, but next time will just use Miracle Whip. We loved the fennel and flavors combined.

Laurie18's Review

healingbirth
December 27, 2009
Made this and it didn't disappoint in the flavor or the taste.

healingbirth's Review

MomBon58
May 15, 2009
Seriously worth every gram of fat!!! I actually didn't make the mayo and made a garlic aioli out of light mayo, garlic and lemon juice to cut down on some of the fat. It was OUTSTANDING!!!