Grilled Cheese…Yes. Steak…Yes. Happy Belly….Yes.

Jalapeno Cheddar Cheese Bread – four slices, one side of each piece lightly buttered or oiled
Sliced Monterrey Jack
One cup of Arugula Leaves, washed and torn
Sliced Rib-eye, seasoned with Spicy Montreal Steak Seasoning, Salt and Pepper (for two sandwiches a half pound is fine)
Pesto
Chipotle Aioli

For the Sandwiches

Sear the Ribeye 3-4 minutes on each side until brown. Remove from pan and allow to rest for at least 5 minutes.Thinly slice the ribeye.

Turn a panini maker on, allow to heat (sandwich can also be grilled in a skillet or on a griddle pan).

Spread Aioli and pesto on one side of each piece of bread (you can either put the pesto on first and then spread Aioli or only do Aioli on the inside and but the pesto on the outside of the sandwich or in a small side bowl as a dipper).

Place cheese on one side of bread. Then layer sliced Ribeye and arugula and cover with other piece of bread.

Put into panani maker and grill for about 4 minutes.

Excellent served with Tomato Basil Soup.