Satisfy your hunger with a savory hot sandwich that tastes oh-so-yummy when the weather is cold. We're sharing the perfect grilled cheese -- along with the best steak, pork, chicken, and vegetarian sandwich meals too.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves

DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.

Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.
FROM THE TEST KITCHEN
SERVING SUGGESTION:

Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
NUTRITION FACTS (Steak Remoulade Sandwiches)

Per serving: 370 kcal , 11 g fat (2 g sat. fat , 3 g polyunsaturated fat , 3 g monounsaturated fat ), 81 mg chol. , 551 mg sodium , 35 g carb. , 2 g fiber , 3 g sugar , 33 g pro.