Caribbean Steak Flatbread Sandwich

• 24 each beef skirt steaks (4 oz. each)
• to taste salt and black pepper
• 3 cups A.1. Thick & Hearty Steak Sauce
• 3 cups orange marmalade
• 1/4 cup canned chipotle peppers in adobo sauce, pureed
• 48 each flatbreads (6x3 inch)
• 1-1/2 qt. shredded pepper Jack cheese
• - red onions, cut into thin slices, separated into rings
• 48 slices OSCAR MAYER Bacon, cooked, drained Rite Aid 2 For $7.00 thru 02/06
• 1-1/2 cups butter, melted
• 1-1/2 qt. iceberg lettuce, chiffonade
• 8 each tomatoes, each cut into 6 slices King Sooper's 1 lb For $0.99 thru 02/09

1. Season steaks with salt and black pepper.
2. Grill on medium-high heat 2 to 3 min.
3. on each side for medium, or desired doneness.
4. Remove from grill.
5. Let stand 2 min.
6. Diagonally cut steaks across the grain into thin slices; keep warm.
7. Mix steak sauce, marmalade and chipotle puree.
8. For each serving: Place 3-1/2 oz.
9. meat on 1 flatbread; top with 2 Tbsp.
10. marmalade mixture, 1/4 cup (1-1/2 oz.)
11. cheese, 1/4 oz.
12. onions and 2 bacon slices; cover with second flatbread.
13. Brush outside of sandwich evenly with 1 Tbsp.
14. butter.
15. Cook in panini grill 1 to 2 min.
16. or until sandwich is golden brown and cheese is melted.
17. Serve plated with 1/4 cup (1 oz.)
18. lettuce and 2 tomato slices on the side.

beef skirt, salt, steak sauce, orange marmalade, peppers, flatbreads, shredded pepper, red onions, bacon, butter, iceberg lettuce, tomatoes

Taken from www.kraftrecipes.com/recipes/caribbean-steak-flatbread-sandwich-110344.aspx (may not work)