THE MAGAZINE

The combinations are many when it comes to assembling a great steak sandwich but here's a good place to start. (Serves 4)

For the Sandwich Spread:

• 4 tablespoons mayonnaise
• 1 tablespoon white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon honey
• Good pinch Cayenne pepper
• Combine all ingredients in a small bowl and mix well. Set aside.

For the Sandwiches:

• 4 ciabatta rolls, sliced lengthwise
• 2 tablespoons olive oil plus more for pan frying the meat
• 2 cloves garlic, smashed
• 3 to 4 ounces Fontina cheese, sliced
• 4 (3-5 ounce) sirloin steaks
• Coarse cracked black pepper and sea salt to taste
• 1 teaspoon Worcestershire sauce
• 1-1/2 cups arugula
• 2 beefsteak tomatoes, sliced

In a small bowl, combine olive oil and garlic and microwave until garlic is just lightly browned and oil is infused (about 30 to 60 seconds, depending on your microwave). Brush the sliced roll interiors with seasoned oil and broil until lightly toasted. Divide the slices of cheese among 4 of the ciabatta halves and place in the warm oven while frying the meat.

Press cracked pepper generously into both sides of the meat. Heat olive oil in heavy fry pan and fry steaks to desired doneness. Season with salt and remove from pan. Add Worcestershire sauce to pan drippings and add 1 or 2 tablespoons water to loosen any caramelized bits in the pan and simmer for 1 or 2 minutes.

Assemble sandwiches by placing a steak on the half of roll with the melted cheese and drizzle a small amount of pan drippings over meat if desired. Top with a dollop of the spread. Place sliced tomato and arugula over and top with the other half of roll. Serve immediately.