Ingredients:
· 2 x 4 oz steaks, any of preference
· Southwestern Seasoning, as much as desired (recipe follows)
· 4 oz. (roughly) cheddar sliced thin, (I like 4 slices per panini)
· 1 large round tomato, sliced
· Jalapeno Bread, sliced, or any bread
· Green onions, sliced thin, green part only
For the Chile Tomatillo Crema:
· 1.5 # tomatillo, de husked and cut in half
· 4 roasted chiles, stem and seeds removed
· ¾ C. boiling water
· 1 C. cilantro
· 1 ¼ C. sour cream or crema
· 2 tsp. cumin
· 6 cloves garlic
Preparation
1. For the Crema – Toss the tomatillo with a little oil, salt and pepper in a bowl. Place, cut side down on a sheet tray and broil until charred. Remove from oven and let cool. Meanwhile, combine the boiling water and chiles. Let sit for 30 minutes. Combine the tomatillo, chiles & water, cilantro, sour cream, cumin, garlic, and salt and pepper in a blender and puree until smooth. Set aside.
2. Season steaks with as much seasoning as desired. Heat a saute pan and sear steaks to desired doneness. Remove from pan and set aside.
3. To assemble – Cut 4 slices of bread as thick as desired. Spread the tomatillo chile sauce on the bread. Next place the cheese on the spread. Add the steak. Top with tomato slices and green onions. Top with the other slice of bread. Spray both sides well with pan spray and place in a panini grill on med. High until grilled and crispy and the cheese has melted.
Southwest Seasoning –
1 T. pasilla chile powder, ½ T. cumin, ½ T. coriander, 1 tsp. garlic powder, 1 tsp. smoked paprika ½ tsp. oregano, ½ tsp. basil, ½ tsp. seasoning salt
Mix well.