Big flavour in a small package - stuffed with grilled steak and slices of cheese, these mini sandwiches beat anything from a sports bar.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 beef flank steak (1-1/2 lb./675 g)
1/2 cup Kraft Balsamic Vinaigrette Dressing
8 slider buns
8 tsp. Heinz Dijon Mustard
4 Cracker Barrel Monterey Jack Cheese Slices, cut in half
1 cup loosely packed baby arugula
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How do I make it ?
Score steak on both sides with shallow cross-cuts; place in shallow dish. Pour dressing over steak; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate.
Heat barbecue to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness. Remove from barbecue; cover. Let stand 5 min.
Cut steak diagonally across the grain into thin slices.
Spread buns with mustard; fill with meat, cheese and arugula.
Kraft Kitchen Tips!
Substitute fresh spinach for the arugula.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
Cholesterol 55 mg
Sodium 510 mg
Carbohydrate 18 g
Fibre 1 g
Sugars 2 g
Protein 27 g
8 servings, 1 slider (100 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.