Steak and Arugula Sandwiches
- Diabetes-friendly
- Heart-healthy
- Low calorie
- Low carb
Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.
Ingredients
- 1/2 cup (125 mL) unsalted butter, softened
- 6 anchovies, minced
- 2 tsp (10 mL) Dijon mustard
- 3/4 tsp (4 mL) lemon juice
- 1 lb (500 g) strip loin or other grilling steak
- 1/2 tsp (2 mL) black pepper
- 18 slices whole wheat sandwich bread
- 1 large bunch arugula
- salt
Preparation
With fork, mix together butter, anchovies, mustard and lemon juice. Sprinkle steak with pepper; grill or pan-fry until medium-rare. Remove from heat; let stand for 15 minutes. Slice steak into very thin strips. Spread 1 side of each slice of bread with scant 1-1/2 tsp/7 mL butter mixture. Cut off stems from arugula; lay leaves over half of the bread slices.
Top with steak slices; sprinkle with salt to taste. Top with remaining bread slices. Cut off crusts; cut into finger sandwiches as desired.
Makes 27 to 36 pieces.
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