Steak Sandwich with Arugula-Spinach Pesto Mayo #EasterMeals

I love creating new dishes out of leftovers; 1) It gets my creative juices flowing and 2) It eliminates redundancy at the dining room table. We like to keep it fresh around here where we can!

We had a great dinner this past weekend of grilled steak, salad and potatoes. The potatoes were devoured, but we still had steak and salad-makings leftover the next day. What to do, what to do... 

The decision was actually pretty easy - Steak Sandwiches. *Drool

We were fresh out of bread, so we headed to the store. I love getting bread from the bakery department - and that is where I discovered a new Artisan bread... Ecce Panis.

Ecce Panis is a new line of breads from Pepperidge Farm - the same company that makes those WONDERFUL Sausalito cookies. :) These breads are shaped by hand and baked on a unique volcanic stone, giving each loaf the perfect crust - pretty impressive huh? I didn't even mention that they have NO preservatives, artificial flavors or colors. I was sold!

The Walmart we went to had three varieties:

Neo-Tuscan Mini Boule – Elegant mini round boule with a mild flavor and crackling golden crust

Ciabatta Loaf – Thin crust demi bread with a light, airy interior and a hint of olive oil

French Demi Baguettes – Twin demi baguettes with a golden brown crust and an airy open texture inside

We decided on the Ciabatta Loaf and that we would make just one BIG sandwich. To check out our shopping trip, it's just a click away on Google+!

Ok, let's get to making this sandwich! 

First thing to make was the Arugula-Spinach Pesto. I used the leftover greens we had from our salads the night before, parmesan cheese from a mac&cheese earlier in the week, olive oil, pine-nuts (a regular snack we have for Mr. Hungry Harp), garlic and salt & pepper.

I pulsed all of the ingredients in a food processor until completely blended and placed in the fridge to let chill.

Then I baked the bread which only takes about 10 minutes. It smelled great and looked so tasty - I love how it baked to a golden-brown! 

Next up, the steak needed to be sliced. Remember to cut against the grain to make it easier to chew, this is especially important for steak sandwiches so you are not pulling pieces of steak out of the sandwich with each bite.

Is that enough steak for one sandwich? I think it should do...

We had a mixture of shredded Gouda and White Cheddar from a macaroni&cheese we had earlier in the week - I was so excited to use it on this sandwich!

The sandwich was then broiled at 500 degrees for about 3 minutes, I then topped it with french fried onions which were leftover from our salad the night before. *I am getting hungry just writing this!

Besides the Arugula and Spinach, the only other produce I had were Cucumbers and Tomatoes - they went on the sandwich as well...

And last but not least I added loaded on the greens. :)

Oh wait, we can't forget about that Arugula-Spinach Pesto... well, I decided to mix it with mayonnaise since they were both going on the sandwich anyway. Mayonnaise used to make me gag, but now I am a fan - and it tasted GREAT mixed with the pesto. And just like that we had our very own Arugula-Spinach Pesto Mayo!

Click here for the recipe. :)

 The sandwich turned out absolutely delicious. The Ecce Panis Ciabatta Loaf had the perfect amount of crispy and chewiness. We will be buying more in the future, for sure. If you want to try Ecce Panis Artisan Breads, here is a coupon to save $0.55 on any one of their products.You can also find them on Facebook and Twitter- check them out!

This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias