Friday night consisted of a couple of nice bone in rib-eye steaks from Belmont Butchery, cooked medium rare on the grill. Not much beats a nice juicy steak on the grill after a long week at work in my opinion. That is, unless of course you have some leftover steak and you happen to visit Norwood Cottage Bakery at SOTJ farmers market on Saturday and pick up a jalapeno cheddar baguette to create the "Belmont between Norwood" steak sandwich...
Now, Mark's bread already packs a nice little punch with rings of fresh jalapeno incorporated, which is a perfect match with the cheddar — we are just going to take the spice and the cheese one step further in this creation.
Ingredients: (makes 2 sandwiches)
- Thinly sliced grilled rib-eye steak (from leftovers or grilled for this purpose)
- 2T olive oil
- White and red onion thinly sliced (mushrooms optional)
- Green or red pepper sliced
- 1/2 of a Norwood Cottage Bakery jalapeno/cheddar baguette, cut lengthways into 4 thin sandwich slices lightly toasted on 1 side
- 1/2 cup of a good quality sharp white cheddar cheese shredded
- Mayonnaise and horseradish mixed to form a spread
Cook onions and peppers in olive oil until just about soft then add thinly sliced rib-eye, tossing to coat and heat the meat.
Spread horseradish mayonnaise on the non toasted side of one piece of bread. On the other piece of bread, stack generously with steak, peppers, and onions.
Cover this with the shredded white cheddar and broil until cheese is melted.
Remove from oven slice and enjoy.
This is one of those sandwiches that literally just melts in your mouth. The combination of white and yellow cheddar, double whammy of spice from jalapenos and horseradish, the crunch and softness of the bread, matched with tender ribeye, onions, and peppers will have you coming back for more.
There are many great sandwiches in Richmond, but I have to say The Belmont between Norwood is quite the tasty creation.
E.A.T. local E.A.T. well