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Pesto Steak Sandwich

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North Peak Siren

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Samuel Adams Boston Ale

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Serving Size: 

4

Ingredients: 
  • 1/2 pound peppered beef, finely cut 
  • 1 batch homemade pesto 
  • 1/2 cup fresh spinach leaves 
  • 4 large slices fresh Monterrey jack cheese 
  • 4 fresh Challah Rolls, halved 
  • 1 tbsp butter
Directions: 
  1. On a grill pan, quickly sear the meat, about a minute per side. Remove from grill and set aside. 
  2. Smear butter on each half of the rolls and place on the grill for about a minute, until they are toasty and golden. 
  3. Remove from the pan and layer on cheese, pesto, meat and spinach leaves. 
  4. Top with the other half of the roll and serve.
 

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