MISSION KS--(Marketwire - October 4, 2010) - (Family Features) In school cafeterias all over the country, a long-standing lunch ritual takes place every day - kids swapping sandwiches. What if you could make a sandwich kids of all ages would actually want to eat? And what if you could share a sandwich that would help end childhood hunger in America?
Celebrity chef Bobby Flay and actress/mom Lori Loughlin have teamed up with Hellmann's® to help re-launch a virtual version of the time-honored sandwich swap. "We are excited to be a part of Hellmann's Sandwich Swap 'n' Share program, as it's a fun Facebook application that also helps a worthy cause," says Flay. "When you visit Hellmann's page on Facebook, you'll have the opportunity to create a sandwich on an application and, for every sandwich built, Hellmann's will make a donation to Share Our Strength, an organization committed to ending childhood hunger in America. And, when you share a sandwich with a friend, an additional donation will be made, which will go toward the maximum $75,000 overall donation.
To share a virtual sandwich and join the fight to end childhood hunger, visit Facebook.com/Hellmanns. Enjoy the real things this back-to-school season using real simple ingredients such as Hellmann's or Best Foods Real Mayonnaise, made with eggs, oil and vinegar. Try one of these scrumptious lunch recipes and make a sandwich worth keeping.
Grilled Steak Sandwiches with Steak Sauce, Mayonnaise and Romaine
A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
| 1/4 | cup Hellmann's or Best Foods Real Mayonnaise |
| 2 | tablespoons ketchup |
| 2 | tablespoons whole grain Dijon mustard |
| 2 | tablespoons molasses |
| 2 | tablespoons horseradish, drained |
| 1 1/2 | pounds skirt steak |
| 2 | tablespoons canola oil |
| 4 | hoagies or rolls, split |
| 3 | cups shredded romaine lettuce leaves |
Combine mayonnaise, ketchup, mustard, molasses and horseradish in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
Heat grill pan or grill on high heat. Brush steak with oil on both sides and season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until desired doneness. Let stand 5 minutes, then thinly slice.
Spread mayonnaise mixture on rolls. Arrange steak on rolls, then top with lettuce.
