Grilled Flank Steak Sandwich
2 Slices Gluten Free Bread (I used Udi’s)
Dairy Free Butter (I used Earth Balance Soy Free)
Country Dijon Mustard (I use Grey Poupon)
Trader Joe’s Parlick Fell Sheep’s Milk Cheese from England (Unbelievably good!)
Leftover Organic/All Natural Grilled Flank Steak
Butter one side of each slice of bread. Place one slice of bread butter side down in a small skillet. Layer cheese across the bread, top with very thinly sliced grilled flank steak, top with a generous amount of spinach leaves. Spread a generous layer of the mustard on the non-buttered side of the second piece of bread and place it mustard side down on top of the spinach.
Toast on medium-low until bread is golden brown on both sides. I cover mine with a lid for the first side so the cheese will soften and the sandwich will warm all the way through. I remove the lid for cooking the second side of the sandwich as to not build up too much moisture. Soggy sandwich = yuck.
Persian Cucumber, Sugar Plum Tomato, & Basil Salad
1 Organic Persian Cucumber, sliced
About 1/4 cup Sugar Plum Tomatoes
2 Basil Leaves, torn
About 1 1/2 Tablespoons Rice Wine Vinegar
Freshly Ground Pepper
Place all ingredients in a small bowl and toss.