This recipe features surprisingly thick and creamy Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip, which adds a rich garlic flavor to the veggie-packed sandwich. But any of the other varieties—Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip, Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip or Hidden Valley Country Herb Ranch Sandwich Spread & Dip—would be worthy substitutes.
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The Steak and Green
1 pound London broil
¼ cup red wine vinegar
2 garlic cloves, minced
1 yellow onion, sliced
½ teaspoon salt
freshly ground black pepper
4 Italian long sandwich rolls, sliced in half length-wise
3 tablespoons Hidden Valley™ Oven Roasted Garlic Parmesan Sandwich Spread & Dip
8 slices Muenster cheese
1 cup mixed baby greens
½ lb asparagus
1 red onion, sliced
1 avocado, sliced
1. Place the steak in a marinating container or re-sealable bag. Add the vinegar, garlic, yellow onion, salt and pepper. Seal and refrigerate for 30 minutes.
2. Grill steak until desired doneness. Thinly slice against the grain. Set aside.
3. Spread both sides of each roll with Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip. Place two slices of cheese on each roll then top with greens, steak, asparagus, red onion and avocado. Close the sandwiches and serve immediately.
Coconut & Lime
Rachel Rappaport has been sharing her original recipes on her blog, Coconut & Lime, since 2004. The author of three cookbooks, she seems to spend most of her time either cooking or washing dishes in her 1930s era dishwasher-free home in Baltimore, MD. You can also find Rachel on Facebook, Twitter, Google Plus, Pinterest, and Instagram.