London Broil and Portobello Sandwich

Ingredients

• 0.3 cup arugula leaves packed coarsely chopped ()
• 0.3 cup balsamic vinegar 
• 4 pieces ciabatta bread split
• 0.3 pound fontina sliced
• 0.5 cup parsley fresh chopped
• 1 tablespoon grainy mustard grated
• 0.5  juice of lemon juiced
• 1.5 pound london broil 
• 0.5 cup mayonnaise 
• 0.5 cup olive oil plus more for brushing steak
• 4  portobello mushroom caps cut in slices
• 4 servings salt and pepper 
• 1  vidalia onion cut in rings

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• broiler
• cutting board
• broiler pan

Directions

1. Preheat oven broiler for 5 minutes.
2. Brush both sides of London broil with olive oil and season with salt and pepper.
3. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side.
4. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil.
5. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes.
6. Remove the steak to a cutting board.
7. Let rest for 5 minutes then slice the steak thinly against the grain.
8. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice.
9. Spread mayonnaise mixture on both sides of the split ciabatta.
10. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese.
11. Garnish with arugula, and serve.