Chipotle Steak Sandwich with Sweet Potato Shoestring Fries

• 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 1/2 cup brown sugar, packed
• 1/2 cup chipotle peppers in adobo sauce, chopped
• 3 Tbsp. tomatoes, seeded, finely chopped Safeway 1 lb For $1.29 thru 02/09
• beef skirt steaks
• 2 tsp. sea salt
• 2 tsp. chili powder
• 1 gal. mixed zucchini and yellow squash, cut lengthwise in half, grilled and sliced
• 48 each crusty sandwich rolls, split, toasted
• 1-1/2 gal. sweet potatoes, cut lengthwise into thin strips, french fried Safeway 2 pkg For $5.00 thru 02/09
• 3 cups queso fresco, crumbled

1. Mix barbecue sauce, sugar, chipotle peppers and tomatoes; set aside.
2. Season steaks with salt and chili powder.
3. Grill on medium-high heat to medium or desired doneness.
4. Remove from heat.
5. Let stand several minutes; cut across the grain into thin slices.
6. For each serving: Place 1/3 cup zucchini mixture on bottom half of roll; drizzle with 1/2 Tbsp.
7. barbecue sauce mixture.
8. Top with 4 oz.
9. steak, 1/2 cup potatoes, additional 1 Tbsp.
10. barbecue sauce mixture and 1 Tbsp.
11. cheese; cover with top of roll.

open, brown sugar, peppers, tomatoes, beef skirt, salt, chili powder, mixed zucchini, crusty sandwich rolls, sweet potatoes, queso fresco

Taken from www.kraftrecipes.com/recipes/chipotle-steak-sandwich-sweet-potato-shoestring-fries-112773.aspx (may not work)