Steak and Havarti Sandwich with Pistachio Pepper Pesto
Sink your teeth into the ultimate flavor-packed creation with this Steak and Havarti Sandwich with Pistachio Pepper Pesto! Juicy, perfectly seared ribeye steak is thinly sliced and layered onto toasted ciabatta rolls, generously slathered with a luxurious pistachio pepper pesto made from roasted red peppers, shelled pistachios, Parmesan, and garlic. Creamy Havarti cheese melts beautifully over the savory steak, while peppery baby arugula adds a refreshing bite. This gourmet sandwich is easy to prepare and ready in just 35 minutes, making it an excellent choice for a hearty lunch, a crowd-pleasing dinner, or even an elevated game-day treat. Don’t miss this irresistible combination of textures and bold flavors—your taste buds will thank you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (10-12 oz) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Ciabatta rolls
- 4 slices Havarti cheese
- 1 cup Baby arugula
- 0.5 cup (drained and chopped) Roasted red peppers
- 0.25 cup Shelled pistachios
- 2 tablespoons (grated) Parmesan cheese
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 3 tablespoons Extra virgin olive oil
Instructions
Season the ribeye steak on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare, or adjust to desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
To make the pistachio pepper pesto, combine roasted red peppers, pistachios, Parmesan cheese, garlic, lemon juice, and extra virgin olive oil in a food processor. Blend until smooth and set aside.
Slice the ciabatta rolls in half horizontally and lightly toast the cut sides under a broiler or in a toaster oven.
Spread a generous layer of pistachio pepper pesto on the bottom half of each roll.
Top with baby arugula, sliced steak, and a slice of Havarti cheese on each sandwich.
Place sandwiches back under the broiler for 1-2 minutes, just until the cheese begins to melt.
Add the top half of the roll, press gently, and serve warm.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 7.1 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1104 mg | 85% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1822 mg | 39% | |
*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.
