This was the recipe that used the leftovers from the notorious steak of the bazillion peppercorns. So the key to these sandwiches was definitely to pick off the peppercorns. Once that’s done, everything else is pretty straightforward. I made these on some of those little “sandwich thin” things, because I sent D to the store with a grocery list that said “flatbread.” These are, indeed, flat pieces of bread. D acknowledges that it was a mistake. But the sandwich thins are good! And sometimes wraps are a mess.
This is mostly just a straight-ahead steak sandwich with the exception of that yogurt spread. It’s low-fat Greek yogurt and Parmesan cheese in equal parts. This spread should be on all sandwiches. It’s so good. It’s got the creaminess and tang of mayo (close enough) with the saltiness of cheese. I’d eat this spread on crackers. I’d dip carrots in it. Suffice it to say, I’d recommend it.