Looking for a savory sandwich stack? Try this steak and smoked mozzarella sandwich with tomatoes and pesto in between crispy focaccia bread.
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons pesto and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat oven to 350°F. Remove some bread from center of cut sides of loaf if very thick, creating a pocket. Spread remaining 2 tablespoons pesto evenly over cut sides of bread; top each half evenly with cheese. Place on metal baking sheet. Bake in 350°F oven 8 to 10 minutes or until heated through and cheese melts.
Meanwhile heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 468 Calories; 20g Total Fat; 6g Saturated Fat; 2g Monounsaturated Fat; 68mg Cholesterol; 506mg Sodium; 32g Total carbohydrate; 39g Protein; 3.7mg Iron; 9.5mg Niacin; 0.6mg Vitamin B6; 1.4mcg Vitamin B12; 4.9mg Zinc; 30.4mcg Selenium; 1.4g Fiber.