Grilled Steak Fusion Panini

• Jalapeno Mayonnaise
• 6 Tbsp. fresh lime juice
• 6 each fresh jalapeno peppers, trimmed
• 6 cloves garlic cloves
• 3 cups KRAFT MAYO Real Mayonnaise
• 1-1/2 tsp. kosher salt
• 3/4 tsp. white pepper
• Steak Marinade
• 1-1/2 qt. KRAFT Lime Cilantro Vinaigrette
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 24 each beef skirt steaks (6 oz.)
• Sandwiches
• 2 doz. ciabatta sandwich rolls (4 inch), split
• 24 each provolone cheese slices (1 oz.)
• 6 each large tomatoes, each cut into 8 thin slices Safeway 1 lb For $1.29 thru 02/09
• 3 qt. shredded lettuce
• 6 each avocados, each cut into 16 slices Whole Foods 5 ea For $5.00 thru 02/09
• 1/2 cup fresh cilantro, chopped

1. Jalapeno Mayonnaise: Process juice, peppers and garlic in food processor until peppers are minced.
2. Add mayonnaise and seasonings; process until well blended.
3. Refrigerate until ready to use.
4. Steak Marinade: Mix vinaigrette and mustard; pour over steaks in shallow pan.
5. Turn to coat both sides of each steak.
6. Refrigerate up to 4 hours to marinate.
7. Remove steaks from marinade; discard marinade.
8. For each serving: Grill 1 steak on medium-high heat 5 to 7 min.
9. or to medium doneness, turning once.
10. Remove from heat; let stand 5 min.
11. Cut across the grain into thin slices.
12. Place bottom half of 1 sandwich roll, cut-side up, in half-sheet pan; cover with meat and 1 cheese slice.
13. Bake in 325 degrees F convection oven 2 min.
14. or until cheese is melted.
15. Meanwhile, spread 2 Tbsp.
16. Jalapeno Mayonnaise onto cut side of top of roll.
17. Top sandwich with 2 tomato slices, 1/2 cup lettuce, 4 avocado slices and 1 tsp.
18. cilantro; cover with top of roll.

mayonnaise, lime juice, jalapeno peppers, garlic, mayo, kosher salt, white pepper, marinade, cilantro, poupon, beef skirt, sandwiches, sandwich rolls, provolone cheese, tomatoes, shredded lettuce, avocados, fresh cilantro

Taken from www.kraftrecipes.com/recipes/grilled-steak-fusion-panini-120942.aspx (may not work)