Grilled Thai sandwiches

Contributed By: Kay Davis


1 (20 ounce) can pineapple slices
1 tablespoon soy sauce
2 medium garlic cloves, finely chopped
1/2 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 to 1 1/4 lb flank, sirloin steak or London broil
1/2 cup mayonnaise
5 French bread rolls, halved and lightly toasted
1 cup thinly sliced cucumber
1 cup lightly packed fresh cilantro stem


Drain pineapple slices; reserve 1/2 cup juice.
Combine reserved juice, soy sauce, garlic, ginger and pepper in a large, shallow, non-metallic dish. Add steak, turning to coat all sides. Cover and marinate15 minutes inrefrigerator.

Grill or broil steak, brushing occasionally with reserved marinade, 9 to 10 minutes on each side or until meat is desired doneness. Add pineapple slices
the last 10 to 15 minutes of grilling, or until golden brown. Discard any remaining marinade. Cut steak into thin slices.
Spread mayonnaise evenly over rolls. Evenly layer bottom halves of rolls with steak, cucumber, pineapple slices and cilantro. Place top halves over layer

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