Marinated Flank Steak Sandwiches with Blue Cheese Spread

By TFerg

My husband loves to grill marinated flank steak and we love to entertain, this allows for the steak to s t r e t c h a little further! The blue cheese spread just sets it off for us!

Ingredients

• 1 bottle State Fair Spiedie Sauce
• 8 ounces cream cheese
• 6 ounces crumbled blue cheese
• 1/4 bunch fresh basil leaves - rinsed
• 1 package of Martins Party Potato Rolls

Details

Servings 24
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Marinate steak in the Spiedie sauce refrigerate for 1-2 days (no more than 4 days). I use a sealable plastic bag (Zip-lock style) to save on dish washing (make sure it is sealed).
Grill steak over open flames 3-5 minutes on each side. (We like ours rare.)
Slice 1/2 inch pieces against the grain (at a 45 degree angle).

In a stand mixer (or with a hand mixer) combine the cream cheese and the blue cheese until smooth. This can be made a day in advance and stored in a sealed container in the refrigerator. When ready to use let it set to room temperature before trying to spread.

To slice the bread you will have two layers of rolls (12 on each) I leave the 12 rolls attached and slice them all at once in half (separating top from bottom) with a bread knife. Do this for each layer.

Spread the blue cheese spread on the bottom two layers of the rolls.
Place the sliced steak on the cheese spread.
Place individual leaves of basil on each roll above the steak.
Spread more blue cheese spread on the top two layers of the rolls.
Place the top of the rolls on the basil topped steak.

To cut the mini sandwiches, follow the natural 'cuts' in the rolls.

To be creative, you can place bamboo picks in each one for support.
You can also substitute spinach leaves or arugula leaves for the basil depending on your preference.

These can be served with the steak hot or cold. So you can make it all in advance and then just assemble for a party!