Steak Salad Sandwiches with Crapes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups 1/2-inch cubes cooked steak (about 1 pound) 2 tablespoons drained capers 2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion 1 tablespoon Dijon mustard 5 tablespoons mayonnaise
8 1/2-inch-thick slices olive or rosemary country-style bead (each about 3x5 inches) 8 large tomato slices 2 small bunches arugula, trimmed



1 Combine cooked steak, capers, cornichons, red onion, Dijon mustard and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper.
2 Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.

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