Beef, Orange, and Gorgonzola Sandwiches

Grilled flank steak with oranges and blue cheese combine in a sandwich that will make you the envy of coworkers when you open your lunch box. For the best results, use crusty rolls because they stay pleasantly crisp.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2  tablespoons  cider vinegar
• 1 1/2  teaspoons  extravirgin olive oil
• 1/2  teaspoon  grated orange rind
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  cup  fresh orange sections (about 2 oranges)
• 4  (2-ounce) Italian or French rolls
• 2  cups  thinly sliced Basic Grilled Flank Steak (about 8 ounces)
• 1  cup  bagged prewashed baby spinach
• 1/4  cup  (1 ounce) crumbled Gorgonzola or other blue cheese

Preparation

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Nutritional Information

Calories:

318 (29% from fat)

Fat:

10.2g (sat 4.6g,mono 3.7g,poly 0.5g)

Protein:

21.6g

Carbohydrate:

34.7g

Fiber:

2.4g

Cholesterol:

36mg

Iron:

3.5mg

Sodium:

533mg

Calcium:

148mg