:
1 to 1 1/2 pound grilled or broiled steak, thinly sliced
8 slices of thick bread, crusts removed
vegetable oil
4 ounces softened butter
1/3 cup Dijon mustard
lettuce leaves or assorted salad greens
1 medium tomato, thinly sliced
PREPARATION:
Toast the bread in a heavy oiled skillet or grill pan (for nice grill marks) over medium-high heat.
Spread butter and mustard mixture on each bread slice. Top 4 slices of bread with steak slices,
tomato slices and lettuce. Top with the remaining bread slices.
Serves 4.