Happy National Sandwich Day!

Did you know that today is the National Sandwich Day? Neither did I until I saw it all over twitter and bloggosphere. Who would have thought that when I was planning our menu…. How lucky!And boy did I pick a good sandwich for tonight – steak sandwich with sauteed mushrooms and spinach.

It was absolutely divine. You should make it now. No, run to make it now. As always, the FFG family went for a short walk, got Kiki to bed and than the chef and I sat down to eat the most flavorful sandwich I have ever had.
The star of the sandwich was dijon mustard. It perfectly complemented the sauteed steak and mushrooms. One part that I could have easily gone without, spinach – it tasted wilted, old….oh well. Other than the spinach, the sandwich was a pure perfection. The crusty wheat baguette, parmesan cheese, sauteed steak and mushrooms…what’s not to love.

Steak Sandwiches with Sauteed Mushrooms and Spinach (adapted from Martha Stewart “Everyday Food”)
1 tsp vegetable oil
8 oz of flank steak
sharp cheddar cheese
coarse salt and ground pepper
1 medium yellow onion, thinly sliced
8 oz white button mushrooms, thinly sliced
1 tbsp red-wine vinegar
10 oz of baby spinach
4 tsp Dijon mustard
8 slices of crusty bread, toasted


  1. In a large skillet, heat oil over medium-high. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 minutes per side, flipping once. Transfer to a plate; tent loosely with foil to keep warm.
  2. Add onion to pan; season with salt and pepper. Cook until onion begins to soften, about 4 minutes. Add mushrooms; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Add vinegar and any accumulated juices from steaks; cook until evaporated, about 30 seconds. Transfer mushroom mixture to a medium bowl. Add spinach to pan; season with salt and pepper. Cook, stirring, until wilted, about 3 minutes.
  3. Thinly slice steaks against the grain. Spread mustard on 4 slices bread. Dividing evenly, top with sliced steak, mushroom mixture, and spinach. Top with remaining bread. Serve immediately.

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