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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. Did not have FTM bread, so used generic sourdough. Made it to be 4 sandwiches not by weight.
Grilled Steak & Portobello Mushroom Sandwiches
8 Oz. Hen House Market Top Sirloin
Farm To Market Sourdough Bread, sliced
4 Slices Swiss Cheese
4 Portobello Mushrooms
2 Teasp. softened butter
2 Teasp.Dion mustard
Hen House Hot House Tomatoes, thinly sliced
Garlic salt & black pepper to taste

Prepare grill. Wash mushrooms; remove stems and brush tops with 1 oz. melted butter. Grill the portobello mushrooms stem-side down for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes . The grilled portobello mushrooms should be tender and nicely browned. Slice top sirloin into even four even slices. Sprinkle with garlic salt and cracked black pepper. Place on grill 3-4 minutes on each side.Top each slice with Swiss cheese.

Spread butter on each bread slice of bread and place on grill pan until toasted. Spread Dijon mustard on slices of bread, layer with steak slices, mushrooms & tomato slices.