Italian Steak Sandwiches

Prep Time: 10 minutes
Cook Time: 20 minutes
Chill time: 30 minutes

Ingredients
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
4 (4-ounce) Laura’s Lean Ribeye Steaks
1/3 cup low-fat mayonnaise
2 tablespoons chopped sun-dried tomatoes
8 Italian bread slices
1 cup chopped lettuce
2 tomatoes, thinly sliced
4 teaspoons crumbled blue cheese

Directions
1. Combine Worcestershire sauce and vinegar in a zip-top plastic bag. Add steaks and refrigerate at least 30 minutes.
2. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) about 8 to 10 minutes on each side or to desired degree of doneness. Slice across the grain into thin slices.
3. Combine mayonnaise and sun-dried tomatoes. Spread mayonnaise mixture on bread slices. Layer steak, lettuce, tomatoes, blue cheese and top with remaining bread slices.

Makes 4 to 6 servings.

Cooking Tips: You may add chopped red onion to the mayonnaise for added flavor. Also incorporating blue cheese into the mayo mixture will keep the crumbles from falling off.

Nutritional Analysis Per Serving Based on 6 Servings
CALORIES 317 (38% from fat); FAT 13.4g (sat 3.4g); PROTEIN 21.0g; CARB 27.3g; FIBER 1.9g; CHOL 46mg; IRON 1.5mg; SODIUM 885mg.

Diabetic Exchanges: 2 starch; 1 vegetable; 3 medium fat meat