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Bon Appetit Magazine, September 2009 edition and it was tested by the Bon Appetit Test Kitchen. The say "this incredible sandwich is so filling that you won't need a side dish." Maybe a nice cold glass of wine, or beer or whatever suits your fancy. ;)
- 2⁄3 cup mayonnaise (I used Weight Watchers light)
- 1 1⁄2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 small garlic clove, pressed
- 1 pinch crushed red pepper flakes, to taste
- 1 lb loaf ciabatta, halved horizontally
- 2 ears corn, husked
- 2 small red bell peppers, quartered lengthwise
- 1 large red onion, cut into 1/3-inch rounds
- 1 1⁄2 lbs skirt steaks, cut crosswise into 6-inch pieces
- olive oil (for brushing)
- Prepare barbecue (high heat).
- Whisk first 6 ingredients in medium bowl (starting with the mayo through the red pepper flakes) & set aside.
- Pull out some of inside of bread, forming thick shells.
- Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil & sprinkle with salt and pepper.
- Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks.
- Let steaks rest 5 minutes.
- Grill bread, cut side down, until charred, about 2 to 3 minutes.
- Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat; season to taste with salt and pepper.
- Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips.
- Arrange steak slices, peppers, and onion over bottom halves of bread.
- Spoon corn mayonnaise over.
- Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.)!