Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

Serve with Celery and Parsley Salad.

Sidney Fry, MS, RD
Recipe by Cooking Light April 2013

Gallery

Credit: Nigel Cox; Styling: Sharon Ryan

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Heat a grill pan over medium-high heat. Rub steak evenly with 1 1/2 teaspoons oil; sprinkle with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across grain into thin slices.

  • Cut bread in half lengthwise and crosswise. Hollow tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

  • Place 1 1/2 tablespoons oil, 1/2 cup arugula, parsley, and next 4 ingredients in a food processor. Process until finely chopped. Spread parsley mixture evenly over cut sides of bread. Layer bottom halves of bread with remaining arugula, steak, and tomato; cover with top halves of bread. Cut sandwiches in half.

Nutrition Facts

407 calories; fat 14g; saturated fat 4.1g; mono fat 7.4g; poly fat 1g; protein 30.5g; carbohydrates 40.4g; fiber 1.9g; cholesterol 69mg; iron 4.2mg; sodium 656mg; calcium 63mg.
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