An amped up sandwich recipe using Grilled Fajita Steak, fontina cheese, and topped with a spicy fresh herb Chimichurri sauce for the ultimate Panini!
Happy Friday folks! Today is not only the first friday of the month, but it is also … da da da DA… REAL MEN COOK Day!
One of my favorite days of the month, because well, it gives my man a simple recipe to follow and gives this momma a night off. Can I get a HALLELUJAH!
Whenever I ask my husband what he wants to eat it is always one simple word… a sandwich. {well I guess thats two if you include the “a”}
To which I reply… “A sandwich, you are married to a food blogger and all you want is a sandwich… really? Give me a challenge!”
This man I married is so wonderfully complex but also so simple at the same time, especially when it comes to food. He could probably have a sandwich every night of the week and be perfectly content. Sometimes I think he was separated at birth from the Food Network Host “The Sandwich King”. But I digress.
When I decide to satisfy my mans “sandwich craving” I don’t do the typical turkey sandwich. I mean I’m a food blogger.. common! I always amp it up and todays recipe is no different.
This Steak & Fontina Cheese Panini is filled with juicy tender fajita flavored steak, topped with a buttery fontina cheese, and doused with zippy spicy chimichurri sauce. Then squished into a panini press where the bread gets all crunchy and the cheese starts to ooz out. Do I have you drooling yet? Cuz I am!
This is seriously “da bomb” of all paninis and totally the way to a mans heart! {at least so I’m told… hehe}
To get started, prepare 2 lbs. of fajita skirt steak and slice. {for grilled fajita skirt steak recipe – click here}. Set aside and prepare Chimichurri Sauce. In a blender add 1 cup of fresh parsley, 3/4 cup of fresh cilantro, 1/4 cup of fresh oregano, 3 garlic cloves, 2 teaspoons of red pepper flakes, juice of 1 lime, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, salt & pepper. Blend until completely combined.
To assemble the panini, layer 1/2 cup of sliced fajita steak, 2 slices of fontina cheese, and 1 1/2 tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread. Repeat this process for the other 3 sandwiches.
Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}
Real Men Cook: Steak & Fontina Cheese Panini with Chimichurri Sauce
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 4 sandwiches 1x
- Category: Sandwiches, Beef, Panini, Real Men Cook
- Method: Stovetop
- Cuisine: American
Description
An amped up sandwich recipe using Grilled Fajita Steak, fontina cheese, and topped with a spicy fresh herb Chimichurri sauce for the ultimate Panini!
Ingredients
- 2 lbs. of fajita skirt steak {for recipe click here}
- 1 loaf Sourdough Bread, sliced
- 8 slices of fontina cheese
Chimichurri Sauce:
- 1 cup of fresh parsley
- 3/4 cup of fresh cilantro
- 1/4 cup of fresh oregano
- 2 teaspoons of red pepper flakes
- juice of 1 lime
- 3 garlic cloves, minced
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- salt & pepper to taste
Instructions
- Prepare fajita skirt steak and slice. {for grilled fajita skirt steak recipe – click here}. Set aside.
- Prepare Chimichurri Sauce. In a blender add fresh parsley, fresh cilantro, fresh oregano, garlic cloves, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt & pepper. Blend until completely combined.
- To assemble the panini, layer 1/2 cup of sliced fajita steak, 2 slices of fontina cheese, and 1 1/2 tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread.
- Repeat this process for the other 3 sandwiches.
- Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}
