Dacor ERD36, ERD30, ERD48, ERD60 Hickory Smoked Steaks, Leftover Grilled Turkey Parmesan Sandwich

Hickory Smoked Steaks

4 New York steaks, about 1” thick (10-12 ounces each)

1 Tbsp hickory smoked salt seasoning

1/2 Tbsp garlic powder

1/2 Tbsp cracked black pepper

Season the steaks liberally with hickory smoked salt, garlic powder, and cracked black pepper. Place steaks on broiler pan. Make sure oven rack is in position 4, or 4 to 6 inches from the broiler to the surface of the steaks. Turn broiler on to 500˚. Center broiler pan with steaks under broiler. Place the pan lengthwise and push it all the way to the back. Broil for 5-6 minutes to sear, remove pan from oven, flip the steaks over and broil for 4-5 minutes. Remove steaks and let sit for 5-10 minutes. Slice and serve.

Serves 4.

Leftover Grilled Turkey Parmesan Sandwich

1/2 cup shredded Parmesan cheese	8 slices leftover turkey, sliced thin
1 tsp garlic salt	4 slices Monterey Jack cheese
2 eggs	1 tomato, sliced thin
8 slices French or sourdough bread	1 avocado, peeled, seeded and sliced thin
4 Tbsp butter

In a shallow dish, combine Parmesan cheese and garlic salt. In a separate shallow dish, lightly beat eggs. Heat Dacor griddle or small nonstick pan or over medium heat. Add 1 tablespoon butter. Dip only one side of the bread into the egg, then in the Parmesan and garlic mixture. Place onto griddle or pan, dipped side down. Top bread with turkey, Monterey Jack cheese, tomato and avocado. Dip one side of second slice of bread into egg then Parmesan and garlic mixture. Place on top of sandwich, dipped side up. Cook sandwich until browned and Monterey Jack cheese is melted, about 3-4 minutes, then flip and repeat on other side. Repeat process with remaining ingredients, adding more butter as needed. Slice in half and serve warm.

Makes 4 sandwiches.

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RECIPES

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