Open Faced Steak Sandwich Recipe

• 1 lb :: flank steak or other marinating steak
• 1 cup :: barbecue sauce
• 2 cups :: sliced mushrooms
• 1 each red onion and green pepper, sliced
• 1 tbsp :: Heinz Pure Malt Vinegar
• 1 tbsp chopped fresh rosemary (optional)
• 1/2 tsp each salt and pepper
• 1/3 cup (75 mL) Heinz Sandwich Spread
• 1 baguette, halved
• 1 cup shredded Swiss cheese

1. Preheat grill to medium-high and grease lightly. Slather steak with half the barbecue sauce; marinate for 15 minutes.
2. Toss remaining sauce with mushrooms, onion, green pepper, vinegar, rosemary (if using), salt and pepper. Spread out on a large piece of foil; fold over, sealing edges tightly to make a neat packet.
3. Grill vegetables for 30 minutes, turning often. Meanwhile, grill steak for 12 to 15 minutes or until medium-rare. Rest for 5 minutes; slice thinly.
4. Layer meat, vegetables and cheese on top of baguette halves. Set on the grill, cheese-side-up. Reduce heat to medium-low; grill for 5 minutes or until cheese melts. Makes 6 servings.

For a barbecue-ranch flavour twist, use 3 tbsp (45 mL) each barbecue sauce and ranch dressing as sandwich spread on the baguette.