INGREDIENTS:24 beef loin, top sirloin butt steaks, boneless, 1-inch thick (IMPS/NAMP 1184B)
48 slices tomato bread
as needed, butter, softened
48 lettuce leaves
48 tomato slices
48 bacon slices, cooked crisp, drained
Black Pepper Mayonnaise:
3 cups mayonnaise
ΒΌ cup cracked black pepperDIRECTIONS:For each sandwich, to order, grill one steak to desired doneness. Cut into very thin slices; keep hot. Lightly spread both sides of two bread slices with butter. Grill or griddle both sides until brown. Spread 1 Tbsp. black pepper mayonnaise on one side of each bread slice. Top one slice with 2 lettuce leaves, 2 tomato slices, reserved steak slices, and 2 bacon slices. Top with other bread slice. Cut in half, plate, and serve with pickled onions. (Thinly slice red onions into rings, sprinkle with salt, and let stand for 20 minutes. Rinse and pat dry. Toss with olive oil, red wine vinegar, and parsley.)SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN'S BEEF ASSN.