Belly fat cure lunch or light dinner.
Heat oil in a medium skillet over medium heat. Add the garlic, mushrooms, and red peppers and sauté for 3-5 minutes or until fragrant and the mushrooms are cooked. Set aside.
Preheat a grill pan or heavy bottom skillet over medium heat (or use a panini press). Lay out 2 slices of bread per sandwich and spread each with mayonnaise. Build sandwiches by layering the bottom slice of bread with a slice of cheese, sliced steak, sautéed vegetables, another slice of cheese, and the top slice of bread. Lightly butter the outside of the sandwich and place in the grill pan. Top the sandwich with a second skillet that is holding a couple of cans from your pantry to press the sandwiches down. Press the sandwiches until crisp and golden, about 2-3 minutes per side.
Cut on the diagonal and serve.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 232 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 44.3mg | 14 % | |
Sodium 320.5mg | 11 % | |
Potassium 163.9mg | 4 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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