Description
An amped up sandwich recipe using Grilled Fajita Steak, fontina cheese, and topped with a spicy fresh herb Chimichurri sauce for the ultimate Panini!
Ingredients
Scale
- 2 lbs. of fajita skirt steak {for recipe click here}
- 1 loaf Sourdough Bread, sliced
- 8 slices of fontina cheese
Chimichurri Sauce:
- 1 cup of fresh parsley
- 3/4 cup of fresh cilantro
- 1/4 cup of fresh oregano
- 2 teaspoons of red pepper flakes
- juice of 1 lime
- 3 garlic cloves, minced
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- salt & pepper to taste
Instructions
- Prepare fajita skirt steak and slice. {for grilled fajita skirt steak recipe – click here}. Set aside.
- Prepare Chimichurri Sauce. In a blender add fresh parsley, fresh cilantro, fresh oregano, garlic cloves, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt & pepper. Blend until completely combined.
- To assemble the panini, layer 1/2 cup of sliced fajita steak, 2 slices of fontina cheese, and 1 1/2 tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread.
- Repeat this process for the other 3 sandwiches.
- Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}
