INGREDIENTS:Roasted Peppers: 4 red bell peppers, halved, cored and seeded 2 large cloves garlic, crushed with the side of a large, heavy knife 2 Tbsp. olive oil Fried Eggplant: 1 large globe eggplant 1 Tbsp. fine sea salt 1/3 cup olive oil Sandwich: 6 to 8 oz. cooked filet steak, at room temperature 4 large, oval slices Italian bread 2 Tbsp. mayonnaise (optional) freshly ground black pepper ½ pound sliced fontina cheese DIRECTIONS:Preheat oven to 250°F. In roasting pan, toss peppers with ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.