The Best Chipotle Steak Sandwich

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

For the Chipotle Mayo

  • 3/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1 tbsp. Honey
  • 1/2 tsp. Chili Powder
  • 1-2 tbsp. Adobo Sauce to taste
  • Juice of 1 Lime

For the Sandwich

  • 12 oz. Steak room temperature
  • 2-4 slices Sourdough or Artisanal Bread thickly-sliced
  • 3 tbsp. Olive Oil
  • 1 tbsp. Butter
  • 1/2 Avocado thinly sliced
  • 1 cup Baby Arugula
  • 1 large Heirloom Tomato
  • 1/4 cup Grated or Shredded Parmesan
  • 2 tbsp. Microgreens, or Freshly Chopped Parsley
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 4 strips Bacon fully cooked (Optional)
  • Klarbrunn Natural Sparkling Water for serving

Instructions
 

  • To make the chipotle mayo, simply whisk all ingredients together until smooth. Set aside. 
  • Heat up a griddle or nonstick skillet over medium heat. 
  • Brush the bread slices with the olive oil and place on the griddle to cook for 2-3 minutes on each side, or until golden brown and crispy. Set aside. 
  • Season the steak on both sides with salt and black pepper. In a skillet over medium high heat, add the tablespoon butter to heat up for 1 minutes. Add the steak to cook 5-8 minutes on each side, until desired doneness. Remove steak from heat to rest for at least 3 minutes before thinly slicing against the grain.
  • To stack the sandwich, add a generous slather of the chipotle mayo over the toasts. Add a thick bed of arugula, then a single layer of tomatoes seasoned with salt and black pepper.
  • (Optional) Add the crispy bacon. 
  • Add the thinly sliced steak, avocado, and micro greens. Lastly, add the top slice of bread. Slice in half and enjoy immediately with Klarbrunn Natural Sparkling Water for a refreshing drink!