Two ciabatta rolls, slice horizontally for sandwiches
Six tablespoons apricot fruit spread
Four tablespoons horseradish sauce
Six slices of brie (approximately four ounces total)
¾ pound steak (we used top sirloin), sliced
½ bell pepper, sliced
¼ red onion, sliced
Olive oil
Black pepper
Sea salt
Instructions
Combine the panko bread crumbs, parmesan cheese, cayenne pepper, and ⅛ teaspoon of sea salt together in a shallow bowl. Stir with a fork.
Assemble a work station with a cookie sheet lined with parchment paper, the panko mixture, the beaten egg, and the sliced zucchini. Preheat oven to 375 degrees. Also fire up the grill for the steak.
Dip each piece of sliced zucchini in the egg and then in the panko mixture, ensuring each side is coated evenly. Place on the parchment paper-lined cookie sheet. Continue until all zucchini is coated and on the cookie sheet.
Bake zucchini fries for 20 minutes, or until lightly browned.
Meanwhile, prepare the sandwiches. Combine the sliced steak, peppers, and onions together in a bowl and season with olive oil, salt, and pepper. Spread out evenly on a grill pan and cook on the grill (I can't say how long, because we use a Traeger Grill which takes much longer than most BBQs).
While the steak is cooking, place the sliced brie on one side (or both, I won't judge) of the bread and heat on grill until the cheese is gooey and the bread is lightly browned. Remove from the grill and add the apricot fruit spread and the horseradish cream to the bread.
When the meat and vegetable mix is done, put it on the sandwich. You can add more cheese here, too, because brie is delicious.
When the zucchini is done (should be right around now) add it to your plate and you are ready to eat this easy and super tasty meal!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2014/08/19/brie-grilled-steak-sandwiches/