Ingredients:

For the slaw:

3 broccoli stems

1 scallion

½ teaspoon coarse salt

1 tablespoon apple cider vinegar

2 tablespoons mayonnaise

¼ teaspoon crushed red pepper

For the sandwiches:

1 12-ounce loaf French bread

6 slices provolone cheese

12 ounces cooked flank steak

Mustard

18 pickles

Potato chips, for serving

Preparation:

Preheat the oven to 400ºF. Julienne the broccoli stems. Thinly slice the scallion.

In a large bowl, combine the julienned broccoli with the salt and gently rub them together to tenderize the broccoli. Add the remaining slaw ingredients to the bowl and toss to thoroughly combine. Set the slaw aside.

Slice the loaf of bread in half lengthwise, then cut crosswise into thirds to create 6 pieces. Slice the cheese in half. Thinly slice the cooked flank steak.

Arrange the bread pieces in a single layer on a baking sheet, then top each piece with 2 halves of the sliced cheese. Bake until the bread is toasted and the cheese is melted and beginning to brown, 3-5 minutes.

Top half of the toasted bread pieces with mustard to taste, then add the pickles, sliced steak, and broccoli slaw. Finish with the remaining toasted bread pieces and close the sandwiches. Serve with potato chips.

Breakfast Chilaquiles

Ingredients

get cookin’ with kittch