- 1/4 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 4 (4 ounce) Laura's Lean Rib-eye Steaks
- 1/3 cup low-fat mayonnaise
- 2 tablespoons chopped sun-dried tomatoes
- 8 slices Italian bread
- 1 cup chopped lettuce
- 2 tomatoes, thinly sliced
- 4 teaspoons crumbled blue cheese
- Combine Worcestershire sauce and vinegar in a zip-top plastic bag. Add steaks and refrigerate at least 30 minutes.
- Grill steaks, covered with grill lid, over medium-high heat (350 degrees to 400 degrees ) about 8 to 10 minutes on each side or to desired degree of doneness. Slice across the grain into thin slices.
- Combine mayonnaise and sun-dried tomatoes. Spread mayonnaise mixture on bread slices. Layer steak, lettuce, tomatoes, blue cheese and top with remaining bread slices.