The perfect party appetizer for any occasion
Lisa Harp, Valdosta Today Food Contributor:
We seem to be on a bit of a sandwich run lately, but I hope you don’t mind. I just run across different recipes and feel the urge to share them. I also like the idea of sharing recipes that make the easy seem fancy.
This one comes from Candid Appetite and the author actually gives credit to his usual lunch place. He stated he eats this about every day and never tires of it.
Anything that good must be tried, so let’s get to it. Simple yet delicious, that’s the theme today.
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 red onions, sliced
- medium block white cheddar, sliced
- 1 large ciabatta loaf
- creamy horseradish sauce (recipe follows)
For creamy horseradish sauce
- ¼ cup mayo
- ¼ cup sour cream
- 1 to 2 tablespoons prepared horseradish (or less)
Instructions
To make the sauce, in a small bowl, combine the mayo, sour cream and horseradish until smooth and evenly combined. Set to the side.
Heat a cast iron skillet over medium high heat with the olive oil and butter. Season the steak with salt and pepper on both sides. Place the steak in and cook for about 5 to 7 minutes or until crispy and browned and then flip over and continue to cook for another 3 to 4 minutes on the second side.
Transfer to a plate or platter and allow to rest before slicing.
Add the onions to the hot skillet, right where the meat was cooked. Season with a pinch of salt and pepper and sauté until soft and caramelized.
To assemble the sliders, cut the ciabatta loaf into 8 to 10 small squares. Split down the middle and spread each half with the creamy horseradish sauce. Layer with slices of cheese, the sliced steak and caramelized onions. Sandwich the panini halves together and drizzle the tops with olive oil.
Heat a panini press and then place the sliders on the press (a few at a time) and cook until the bread has toasted and become golden brown and crunchy and the cheese has melted. Continue with the rest.
Serve warm or at room temperature.
Photos and recipe courtesy Candid Appetite
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
