Save money and eat healthier with these souped-up sandwiches. By: Text: Jason Horn & Cooking Light Staff
Photo: Levi Brown
Grill the steak and toast the baguette over the same flame for a delicious charred effect. This sandwich holds up well, so you can pack it for lunch, fully assembled.
Mix and Match: Try also on a toasted Kaiser roll. Or pile high onto a toasted boule slice for an open-faced, knife-and-fork version.