At under 350 calories this is a perfect lunch, plus it has tons of protein to keep you going all day and fiber to fill you up. I used left over steak from yesterday’s post Cayenne Steak but any left over steak will work here. Try switching your bread from the processed stuff to something fresh from the bakery, it is the same price, so much tastier and has zero preservatives.
What you will need for 1 sandwich-
2 slices whole wheat bread
1.5 oz grilled steak sliced very thin
¼ cup low fat cheddar cheese shredded
¼ avocado finely sliced
dash of salt and pepper
Place one slice of bread on a plate, layer ⅓ of the cheese, then steak, another ⅓ of the cheese, then avocado slices, the rest of the cheese, sprinkle on salt and pepper if desired, place second slice of bread on top.
Heat a ridged cast iron grill on medium, spray w/ cooking spray or olive oil in a Misto can, gently move the sandwich to the pan and then place on top of the sandwich another pan, the heaviest one you’ve got, this will squish down the sandwich without needing a fancy Panini maker. After a couple of minutes flip sandwich and put the heavy pan on top again. Remove from pan, slice in half and enjoy.
The avocado adds such a rich creaminess you don’t need so much cheese, this would also be a great snack or dinner on a weeknight. If you don’t have steak get creative, left over chicken or ham will also work great here.