Garlic Bread Open-Face Steak Sandwich

• 2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• beef skirt steaks, cut into 4-1/2-oz. portions
• 3/4 cup butter, softened
• 4 cloves garlic cloves, minced
• 4 loaves French bread loaves (18 inch), cut crosswise into thirds, split
• 24 slices fontina cheese slices (1 oz. each), cut in half
• 3 cups fresh mushrooms, sliced, sauteed
• 1-1/2 cups onions, sliced, caramelized King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 qt. baby arugula
• 3 cups GREY POUPON Bistro Sauce
• 1-1/2 cups tomatoes, small dice King Sooper's 1 lb For $0.99 thru 02/09

1. Pour dressing over meat in shallow dish; turn to coat both sides of each steak.
2. Refrigerate 30 min.
3. to marinate.
4. Mix butter and garlic.
5. For each serving: Remove 1 steak from marinade.
6. Grill on medium-high heat 3 to 4 min.
7. on each side or until medium doneness (160 degrees F).
8. Cut steak across the grain into thin slices.
9. Spread cut side of 1 bread piece with 1/2 Tbsp.
10. garlic butter.
11. Grill 30 sec.
12. to 1 min.
13. or until warmed; place in sheet pan.
14. Top with 2 cheese pieces.
15. Bake in 350 degrees F-convection oven 1 min.
16. or until cheese is melted.
17. Top with 2 Tbsp.
18. mushrooms, 1 Tbsp.
19. onions, meat, 1/4 cup arugula, 2 Tbsp.
20. bistro sauce and 1 Tbsp.
21. tomatoes.

tomato, beef skirt, butter, garlic, bread, fontina cheese, fresh mushrooms, onions, baby arugula, tomatoes

Taken from www.kraftrecipes.com/recipes/garlic-bread-open-face-steak-sandwich-115729.aspx (may not work)