As a part of our Kitchen Collaborative project, Chef Johnny Poche created a sandwich fit for a king!
20 oz. Aussie strip steaks cooked and cooled, sliced on a strong bias. (Approx. 20 slices)
8 oz. rosemary mayonnaise
8 oz. Italian tapenade
1large roasted red pepper, cut into strips
8 sliced of fresh mozzarella
1 oz. baby spinach leaves
Cut bread in half lengthwise and toast or grill it to your liking.
Spread both sides of toasted bread with mayonnaise.
On the bottom side of the sandwich shingle sliced steak to cover all of the bread.
Evenly spread the Italian tapenade all over steak.
Evenly place roasted red peppers over steak.
Evenly place fresh mozzarella over steak.
Top with spinach and place the top of the ciabatta on top of sandwich.
Cut into 4 sandwiches and enjoy!