Prep time: 20 mins.
Cook time: 12 mins.
Level: Intermediate
Yield: Serves 6

Ingredients:

• 1/4 c. Bistro Blends Heirloom Balsamic Vinegar
• 1/4 c. soy sauce
• 1/4 c. Worcestershire sauce
• 1 Tbs. yellow mustard seeds, cracked
• 3 (12 to 14 oz.) rib-eye steaks
• 4 oz. Gorgonzola Cheese, crumbled
• 1/2 c. sour cream
• Salt and freshly ground black pepper
• 1 baguette (about 2 feet long), split lengthwise
• 2 c. lightly packed Arugula

Preparation:

1. Combine the Bistro Blends Heirloom Balsamic Vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large plastic bag that can be resealed.
2. Add the steaks to the bag of marinade and seal. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally to insure full coverage of marinade on steaks.
3. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat.
4. Drain the marinade from the steaks. Grill the steaks to desired doneness. Let the steaks rest for 10 minutes.
5. Cut the steaks crosswise into thin slices and set aside.
6. Stir the cheese and sour cream in a small bowl to form a thick spread.
7. Season the cheese and sour cream mixture to taste with salt and pepper.
8. Remove some of the bread from the center of the baguette halves.
9. Spread the cheese mixture over the baguette halves.
10. Arrange the arugula, then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.