Steak Sandwich With Basil Mayo

One of the reasons I’m so thankful to live in Seattle is not only because of its generally great cuisine, but specifically because of it’s fantastic selection of sandwich shops. Whether you want Southern BBQ pulled pork, a Mexican Torta, a Vietnamese Banh Mi, or anything else you can imagine, Seattle has restaurants, delis, and food trucks serving the best of the best. And in a city so full of great sandwiches, I thought why not become part of the fun?

Pretty soon I was inspired, and I set out to explore some unfamiliar territory—I decided to craft a delicious steak sandwich. I thought this would be fun since steak isn’t what I usually gravitate towards unless it’s in a burrito or a fine cut at a similarly fine dinner.

After a few attempts a truly tasty meal came together: thin-sliced, high-quality top sirloin, an artisan loaf, the perfect amount of cheese, a fennel and cabbage slaw, a slathering of herbal, creamy basil mayo, a few jalapeños, and pickled onions for a biting vinegar finish.

Having nailed my sandwich, I wanted to find something nice to drink alongside it. I turned to La Crema’s ever-impressive collection and found their Monterey Pinot Noir to be a perfect fit. It begins with a toasty mixture of nutmeg and pepper, moving into tart fruits and pleasantly bitter citrus, with a refreshing splash of vanilla and a finish blending cocoa with coffee. It’s utterly delightful on its own and complements this sandwich in a dynamic and surprising way. Be sure to head over to La Crema's blog to get the full recipe for this tasty sandwhich.

Thank you SO much for supporting the brands that support The Broken Bread. This is a sponsored post, and as always, all opinions are my won.

Quick Pickled Onions

adapted from the kitchn

1 large, sealable jar

3 cups water, boiling water

1 red onion, thinly sliced in 1/4 inch thick rings

1 1/2 cup apple cider vinegar

1 tbs granulated sugar

1 bay leaf

2 sprigs fresh thyme

2 tsp kosher salt

1 clove garlic, cut in half


Add the vinegar, sugar, and salt into the jar that will hold the onions, and stir everything together until dissolved.

Par-blanch the onion by placing the onion slices in a fine mesh sieve, then slowly pour the boiling water over them. Let the onions drain, then add to the jar. Add the bay leaf, thyme sprigs, and garlic clove, and stir everything together to help distribute the flavorings.

Let the onions sit at room temp for at least 30 minutes, but a few hours is usually best. Store the jar in the refrigerator. These pickled onions are best used within a week, but can last a little longer.