Chicago Sirloin on Ciabatta

Ingredients:

5 LBS Brandt Country Club Sirloin, roasted medium rare

20 each Le Pan Europa Ciabatta sandwich panini

20-25 pieces MarketSource Romaine Lettuce Filets, chiffonade

6-8 MarketSource Vine Ripe Tomatoes, sliced thin

1 LB White mushroom, minced

2 C Natural Pak mayonnaise

1 T Fresh thyme, minced

TT Salt & pepper

Directions:

Combine mayonnaise, mushrooms, thyme, salt and pepper stir to blend well.

Cover and chill for 2 hours.

Finish baking the Ciabatta bread according to package instructions to make slightly crisp.

After Country Club Roast has been allowed to rest for 10 minutes or so, slice very thin.

Slice ciabatta panini in half and spread both sides with mayonnaise mix.

Stack 4-5 ounces sliced Country Club Sirloin Roast on ciabatta panini.

Top with sliced tomatoes and chiffonade of romaine lettuce.

Replace top half of ciabatta, slice diagonally and frill pick each half.

Serve with Yukon Gold potato chips and Brandt Kosher Dill pickle spear.

YIELD: 20 sandwiches