I’m constantly snacking on hummus at work, since we’re cursed (by mostly blessed) with small packs of Sabra hummus. So when Sabra announced that they were coming out with sandwich spreads, I knew things were about to get next level. I’m not a fan of mayonnaise, but I always crave something a little flavorful and saucy on my sammies.
Bonus points, Sabra’s hummus spread has 75% less fat than mayo, is made with fresh ingredients and comes in a squeeze bottle to feed my lazy tendencies.
Grilled Steak Sandwich with Arugula & Hummus
1 pound of fresh rib eye (I got mine straight from the farmers market)
1/4 cup arugula
2 slices of fresh bread (mine was from Oakland’s Firebrand Bakery)
1 tbsp. butter
2 tbsp. Sabra’s Cracked Black Pepper Sandwich Spread
Salt and freshly cracked pepper
1. Heat a grill or a pan to medium-high heat. Dry rub your ribeye with salt and freshly cracked black pepper and let sit in the fridge for 30 minutes to soak in all that flavor.
2. Once your steak has marinated with all that dry rub, place it into the pan to sear until it’s medium-well. I like the tried and true method of pressing on my steak to figure out if it’s done or not. If it’s as firm as the middle of your palm, you have a medium-well steak.
3. Take two slices of thick bread, lightly butter and pan fry until golden brown while your steak finishes up.
4. Slice your steak into small, 1/4 inch pieces and assemble your sandwich with your arugula. I gratuitously used about 2 tbsp. of Sabra’s delishhhh Cracked Black Pepper sandwich spread—perfect complement to the fresh arugula and steak. Enjoy!
Just as an FYI: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.