Korean BBQ Sandwich

ingredients

• Marinade:
• 1 jar (15 ounces) Kona Coast® Island Teriyaki Sauce
• 1/2 yellow onion, finely grated
• 1 large apple, peeled, cored and pureed
• 2 Tbsp. sesame oil
• 1 Tbsp. Mezzetta® Crushed Garlic
• 1 Tbsp. fresh ginger, peeled and finely grated
• Korean BBQ Sandwich:
• 2 Tbsp. sesame oil
• 1 lb. Rib Eye steak, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1/2 bunch of green onions, trimmed and cut into 3-inch pieces
• 1/2 jar (8 ounces) Mezzetta® Deli-Sliced Roasted Sweet Bell Pepper Strips, drained
• 8 Tbsp. mayonnaise
• 4 Tbsp. wasabi paste
• 4 leaves Butter lettuce
• 1/2 bunch cilantro, rinsed and chopped
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

In a large bowl, whisk together all of the ingredients for the marinade. Add the steak, remaining yellow onion, and green onion, to the marinade. Allow to marinate for at least 30 minutes, up to overnight.

Preheat your oven to 400°F.

Heat a large skillet over medium-high heat. Add the sesame oil to the pan. Discard the marinade, cook the meat and onions for about 5 minutes, or until the meat is cooked through and the onions are soft. Add the bell pepper strips and cook for an additional 2 minutes. Set aside.

Toast the rolls in the oven for 4-5 minutes, or until crisp and brown. Combine the wasabi paste and mayonnaise and spread evenly inside the rolls. Top with the meat mixture, cilantro and a leaf of lettuce.

Close the sandwich and serve immediately.