No Name® Burgundy Peppercorn Steak Sandwiches

Ingredients:

• No Name® Burgundy Peppercorn Steak
• ½ cup Red Onion – caramelized
• 2 Tbls. Fontina Cheese – shredded
• 2 Tbls. Arugula – enough to cover the bottom of each roll
• 2 ea. Ciabatta Sandwich Rolls
• Olive Oil

Cooking Directions:

1. Cook the Burgundy Peppercorn Steak according to package directions.
2. Slice the onions, place in a hot pan with olive oil. Turn the heat to medium and cook the onions until they are nicely caramelized.
3. Slice open the Ciabatta rolls and lightly brush the insides of the roll with olive oil.
4. Place the rolls, cut side down, on a hot pan or griddle and cook until the rolls are nicely toasted.
5. Slice the cooked steak into thin strips.
6. Assemble the sandwich – place the arugula on the bottom portion of the roll, place slices of the steak on the Arugula and top with caramelized onions and Fontina cheese.
7. Garnish with sliced tomatoes and mushrooms, if desired, and serve with kettle cooked potato chips.