lebanese steak melts with muhammara sauce

Name: Lebanese Steak Melts with Muhammara Sauce
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 cup(s) cup roasted bell peppers, drained (about 2/3 of a 16-oz. jar); 2/3 cup(s) dry bread crumbs (such as panko); 1/2 cup(s) walnuts, toasted; 1 tablespoon(s) pomegranate molasses*; 2 teaspoon(s) teaspoons agave nectar; 1 teaspoon(s) crushed garlic; 1 teaspoon(s) ground cumin; 1 teaspoon(s) crushed red pepper flakes; 3 tablespoon(s) extra virgin olive oil; 1 pinch(es) or salt to taste; 3/4 cup(s) garlic stuffed olives; 1 jar(s) (6-7 oz.) grilled artichokes, well drained; 1/4 cup(s) walnuts, toasted; 2 tablespoon(s) italian parsley leaves; 1 pinch(es) freshly ground pepper; 8 slice(s) (large) slices artisan sourdough bread; 1 pound(s) very thinly sliced (rare to medium rare) deli roast beef; 6 ounce(s) 6 ounces teleme* cheese, room temperature; 4 tablespoon(s) extra virgin olive oil

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30 Pinches 3 Photos

Teresa Smith

Santa Rosa, CA

Updated on Sep 17, 2012

Discover the exotic sauce Muhammara in this melted grilled cheese sandwich. Perfect partner to deli roast beef, tangy olives, and artichokes.

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prep time 15 Min

cook time 20 Min

method ---

yield

Ingredients

1 cup cup roasted bell peppers, drained (about 2/3 of a 16-oz. jar)
2/3 cup dry bread crumbs (such as panko)
1/2 cup walnuts, toasted
1 tablespoon pomegranate molasses*
2 teaspoons teaspoons agave nectar
1 teaspoon crushed garlic
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 pinch or salt to taste
3/4 cup garlic stuffed olives
1 jar (6-7 oz.) grilled artichokes, well drained
1/4 cup walnuts, toasted
2 tablespoons italian parsley leaves
1 pinch freshly ground pepper
8 slices (large) slices artisan sourdough bread
1 pound very thinly sliced (rare to medium rare) deli roast beef
6 ounces 6 ounces teleme* cheese, room temperature
4 tablespoons extra virgin olive oil

How To Make lebanese steak melts with muhammara sauce

Step 1

Place bell peppers, bread crumbs, walnuts, pomegranate molasses, agave nectar, garlic, cumin, and pepper flakes in food processor and process until completely blended. With machine running, slowly pour in the olive oil. Process until smooth. Adjust seasoning with salt to taste. Transfer sauce to a bowl.

Step 2

Wipe processor bowl clean with paper towel. Place olives, artichokes, walnuts, and parsley in processor. Pulse-chop just to a chunky consistency (about 4 times). Adjust seasoning with pepper to taste.
Step 3

Spread 2 tablespoons of the Muhammara onto each of 8 slices of bread. Working with 4 bottom slices, top with one fourth of the sliced roast beef. Place one fourth of the Teleme cheese atop beef, spreading evenly. Top each with one fourth of the olive relish. Close with bread tops, spread side down. Brush tops of sandwiches with half the olive oil.
Step 4

Preheat a large stovetop grill pan or a large, nonstick skillet over medium-high heat. Working with 2 at a time, place sandwiches, oiled side down, and brush tops with half of the remaining oil. Grill 2 ½ to 3 minutes, or until golden brown. Turn and cook another 2 ½ to 3 minutes, until golden brown and sandwich is heated through. Repeat with remaining 2 sandwiches. Slice sandwiches in half at an angle, and serve warm. Garnish each half with a dollop of leftover Muhummara spread, and parsley sprig, if desired.
Step 5

*if unavailable, substitute with 2 teaspoons honey mixed with 1 teaspoon lemon juice *if unavailable, substitute with Brie cheese Store leftover Muhammara spread in refrigerator.
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