Low Sodium Steak Panini
Elevate your sandwich game with this delicious Low Sodium Steak Panini, a heart-conscious twist on a classic favorite. Featuring tender, perfectly grilled flank steak seasoned with paprika and black pepper, this recipe keeps flavor front and center while skipping the extra salt. A creamy avocado spread infused with garlic and a touch of lemon adds vibrant texture and zesty freshness, complementing the crisp slices of low-sodium Italian bread or ciabatta roll. Layered with peppery arugula, fragrant basil, and optional provolone cheese, this panini is finished with a golden, crispy crust thanks to a panini press or skillet. Ready in just 35 minutes, this wholesome steak sandwich is perfect for lunch or dinner, offering gourmet flavors in an easy-to-make recipe that prioritizes heart health without sacrificing indulgence.
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Recipe Information
Ingredients
- 8 ounces Flank steak
- 2 small loaves or rolls Italian bread or ciabatta roll (low sodium, unsalted)
- 1 medium Avocado
- 1 teaspoon Garlic paste
- 1 tablespoon Fresh lemon juice
- 6 leaves Fresh basil leaves
- 1 cup Fresh arugula
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 teaspoon Paprika
- 2 slices Provolone cheese (optional, low sodium version)
Instructions
Preheat a grill pan or skillet over medium-high heat.
Rub the flank steak with olive oil, black pepper, and paprika on both sides.
Grill the steak for 3-4 minutes per side (medium-rare) or adjust cooking time to your preferred doneness.
Remove steak from heat, cover loosely with foil, and let rest for 5 minutes. Slice it thinly against the grain.
While the steak rests, prepare the avocado spread by mashing the avocado in a small bowl with garlic paste, lemon juice, and a pinch of black pepper. Set aside.
Slice the bread or rolls in half lengthwise. If desired, lightly toast the inner sides on a dry skillet for 1-2 minutes over medium heat.
Spread the avocado mixture evenly over the bottom halves of the bread.
Layer each sandwich with fresh basil leaves, arugula, slices of steak, and optional low-sodium provolone cheese, if using.
Top with the other halves of the bread and brush the outsides with a little olive oil.
Place the sandwiches in a preheated panini press or skillet over medium heat. If using a skillet, place a heavy pan on top of the sandwiches to press them down.
Cook for 3-4 minutes per side, or until the bread is golden and crispy. In a panini press, cooking may only take about 4 minutes total.
Remove the panini, slice each in half, and serve warm.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 4.2 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 521 mg | 40% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
