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| General Category : Sandwiches-Burgers-Wraps |
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| Food Group : Meat-Beef, Vegetables, Fish |
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| Preparation Method : Grill |
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| Add some zing to the traditional array of tea sandwiches with these up-to-date fillings. |
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Ingredients
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1/2 cup (125 mL) unsalted butter, softened |
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6 anchovies, minced |
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2 tsp (10 mL) Dijon mustard |
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3/4 tsp (4 mL) lemon juice |
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1 lb (500 g) strip loin or other grilling steak |
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1/2 tsp (2 mL) black pepper |
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18 slices whole wheat sandwich bread |
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1 large bunch arugula |
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Salt |
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Preparation
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With fork, mix together butter, anchovies, mustard and lemon juice. Sprinkle steak with pepper; grill or pan-fry until medium-rare. Remove from heat; let stand for 15 minutes. Slice steak into very thin strips. Spread 1 side of each slice of bread with scant 1-1/2 tsp/7 mL butter mixture. Cut off stems from arugula; lay leaves over half of the bread slices. Top with steak slices; sprinkle with salt to taste. Top with remaining bread slices. Cut off crusts; cut into finger sandwiches as desired.
Makes 27 to 36 pieces.
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Nutritional information
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| Per each of 36 pieces: about 75 cal, 4 g pro, 4 g total fat (2 g sat. fat), 5 g carb, 1 g fibre, 14 mg chol, 94 mg sodium. % RDI: 2% calcium, 5% iron, 4% vit A, 2% vit C, 5% folate. |
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Source
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Homemakers Magazine: May 2006
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