A Steak Sandwich

The meat:Salt and Pepper 2 Ribeye Steaks and throw on the grill until they are done to your taste. Let them rest before slicing and building the sandwich.

The bread and stuff:Toast some yummy crusty bread (or rolls) in the oven and "shmear" with the following mayo substitute:In a food processor, blend 3/4 of a can of cannellini beans with 2 cloves of garlic, salt, pepper and enough EVOO to make it all smooth.

Sandwich Dressing:1/2c of Balsamic Vinegar2 TBS (or so) of honey)1/4c (or so) of EVOO (Whisk in the olive oil until you see the dressing thicken and become smooth)

To Build:"Shmear" the bread with the white bean paste. This will act as your mayo and make the sandwich moist, but still very healthy. Slice the steak against the grain in thin slices. Stack the steak on the toasted bread (or rolls) Top the steak with arugula, Drizzle the entire sandwich with the balsamic dressing and serve with roasted potato wedges.

It is just that easy and a very close rendition of a fantastic sandwich I ate at Fontana Marina one wekend after coming off the trails, completely starving.