Mediterranean Flatbread Steak Sandwich

• 24 each boneless beef strip steaks, seasoned
• 48 each flatbreads (6x3 inch)
• 3 cups A.1. Thick & Hearty Steak Sauce
• 144 each sun-dried tomato halves, hydrated
• 48 each Asiago cheese, cut into 1/2-oz. slices
• - roasted red peppers, cut into strips
• 96 each red onions, cut into thin slices, separated into rings
• 1/3 cup baby spinach leaves
• 1-1/2 cups butter, melted

1. Grill steaks on medium-high heat 2 to 3 min.
2. on each side or to medium (160 degrees F), or desired doneness.
3. Remove from grill.
4. Let stand 2 min.
5. Diagonally cut steaks across the grain into thin strips; cover to keep warm.
6. For each serving: Place 3-1/2 oz.
7. meat on 1 bread piece; top with 2 Tbsp.
8. steak sauce, 6 tomato halves, 2 cheese slices, 1 oz.
9. roasted peppers, 1/4 oz.
10. onions and 1/3 cup (1 oz.)
11. spinach.
12. Cover with second bread piece.
13. Brush outside of sandwich evenly with 1 Tbsp.
14. butter.
15. Grill in panini grill 1 to 2 min.
16. or until sandwich is golden brown and cheese is melted.

boneless beef, flatbreads, steak sauce, tomato, cheese, red peppers, red onions, baby spinach leaves, butter

Taken from www.kraftrecipes.com/recipes/mediterranean-flatbread-steak-sandwich-110354.aspx (may not work)