Grilled Ciabatta with Chipotle-Onion Chutney

• 24 each boneless beef strip steaks (4 oz. each)
• to taste salt and pepper
• 48 slices Monterey Jack cheese slices (1/2 oz. each)
• 24 each ciabatta sandwich rolls (6 inch), split
• 72 each sun-dried tomato halves, hydrated
• 1-1/2 cups butter, melted
• 3 cups Chipotle-Onion Chutney

1. Season steaks with salt and pepper.
2. Grill 5 min.
3. or until medium (160 degrees F), or desired doneness, turning occasionally.
4. Remove from grill.
5. Let stand 2 min.
6. before cutting diagonally across the grain into thin slices.
7. For each serving: Place 2 cheese slices on bottom half of roll; top with 3-1/2-oz.
8. meat, 3 tomato halves and 2 Tbsp.
9. Chipotle Onion Chutney.
10. Cover with top of roll.
11. Brush outside of sandwich with 1 Tbsp.
12. butter.
13. Cook in panini grill 2 to 3 min.
14. or until sandwich is golden brown and cheese is melted.
15. Cut diagonally in half to serve.

boneless beef, salt, cheese, sandwich rolls, tomato, butter, onion

Taken from www.kraftrecipes.com/recipes/grilled-ciabatta-chipotle-onion-chutney-110342.aspx (may not work)