Method: Spread 1 split sandwich roll with
1 T. wasabi sauce. Heat 3 oz. sausage
slices on grill. Layer sandwich with 2 oz.
(¹⁄ 3 cup) cucumber slices and sausage.
Top with 1 T. cilantro leaves and 1 oz.
(¼ cup) julienne pickled vegetables. Close
sandwich; press gently to secure filling.
Serve with creamy wasabi coleslaw.

CREAMY WASABI COLESLAW
1 cup creamy slaw dressing
2 t. prepared wasabi
1 lb. shredded cabbage

Method: Combine slaw dressing and wasabi. Pour over shredded cabbage; stir to coat evenly.

R.J. Grunts French Dip Enigma
R.J. Grunts
Chicago

Yield: 4 servings
2 lbs. beef inside round
½ cup vegetable oil
2 T. salt

Johnsonville Sausage

1 T. black pepper
1 T. granulated garlic
1 quart beef stock
1 loaf French bread
2 T. garlic butter
Horseradish sauce, as needed

1) Pat beef dry; place on baking sheet. Combine vegetable oil, salt, pepper and garlic. Smear mixture over beef. Put in preheated 350ºF oven; cook until rare, or to an internal temperature of 125ºF. 2) Remove from oven; cool. Reserve pan drippings. When beef has cooled, slice wafer-thin. 3) For beef jus, heat beef stock; add reserved pan drippings. 4) Cut French bread into four 8-inch pieces; cut each piece in half lengthwise. Spread garlic butter on cut sides of bread; toast until golden. 5) Heat sliced beef in hot beef jus 2-3 minutes, or until hot. (Do not overcook.) Remove beef with tongs; place on French bread. Serve with beef jus and horseradish sauce on side.

Recipe courtesy of Lettuce Entertain You Enterprises

Kobe Flank Steak Sandwich
Janine Falvo, Chef
Carneros Bistro and Wine Bar
Sonoma, Calif.

Yield: 6 servings
1 ( 2 lb.) wagyu flank steak
Salt and pepper, as needed
1 (1 lb.) loaf sourdough bread, sliced
Jalapeño Mayonnaise (recipe follows)
Pickled Onions (recipe follows)
Avocado/ Tomato Salsa (recipe follows)

1) Heat grill to medium-high. Season flank steak with salt and pepper. Cook on grill to desired temperature ( 5-7 minutes on each side for medium-rare). Remove from grill; allow to rest 10 minutes. Slice thin against grain. 2) To assemble: Place bread on grill to toast. Spread jalapeño mayonnaise on bread; place sliced steak on top. Top with pickled onions and avocado/tomato salsa.

JALAPEÑO MAYONNAISE
2 jalapeños
1½ oz. egg yolks
1 garlic clove
8 oz. canola oil
1 oz. lime juice
Salt and pepper, to taste

Method: Cut jalapeños in half; roast on hot grill. (Remove seeds for less-spicy mayonnaise.) Set aside. Put egg yolks, roasted jalapeños and garlic clove in food processor; process on high until yolks become thick. Slowly add oil to emulsify mayonnaise. Add lime juice. Season with salt and pepper.