Leftover Steak and Cheddar Sandwich

August 9, 2016

Test Kitchen-Approved

Author Notes:

The laziest, easiest lunch sandwich you'll make, with sharp Tillamook cheddar cheese, tangy cornichons, and cold steak.


Serves: 1


  • 1 crusty, seeded hero
  • 2 slices cheddar cheese
  • 3 to 4 slices leftover steak, sliced thin
  • Pile of arugula
  • Cornichons, sliced in half lengthwise
  • Sea salt
  • Freshly ground black pepper
  • Mustard
  • Mayonnaise
In This Recipe


  1. Slice the seeded hero in half and add the sliced cheddar cheese to one side. Warm both sides in a toaster oven or microwave until the cheese melts into the bread.
  2. Pile on the thinly-sliced steak, arugula, desired amount of cornichons, and a smattering of salt and black pepper. Slather mustard and mayonnaise on the non-cheese slice, depending on how much you'd like. Drop it on top of the rest of the sandwich and go to town.

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