Ingredients
1/2 pounds flank steak for the chicken
1/4 cup crumbled blue cheese for the grated Parmigiano-Reggiano
Method
Sources
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Contact grill for panini, grilled cheese, quesadilla
Natural blue colorant — cocktails, rice, desserts, pH-reactive color change
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Contact grill for panini, grilled cheese, quesadilla
Natural blue colorant — cocktails, rice, desserts, pH-reactive color change
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat a grill pan or outdoor grill on high. Grill the steak for 6 to 7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing. Thinly slice the steak against the grain and on an angle. Prepare the dressing, adding the blue cheese after you whisk in the EVOO. Assemble the sandwiches.