In my mind, the best part about having steak for dinner is the leftover steak sandwich for lunch the next day. Squishy white bread, mayo, and steak with good tomatoes (when available) is pretty unbeatable. But it took the sandwich geniuses at Dave's Fresh Pasta to revolutionize my steak sandwich toppings.
Well-seasoned flank steak with good grill flavor and a rosy center is carved thin, but still plenty meaty, and piled up on the lower deck. Skinny slices of red onion, tomatoes, stacker-sliced dill pickles, and leaves of romaine follow suit. Mayonnaise is evenly distributed on both slices of ciabatta baked by Jessica's Brick Oven. The pickles are where it's at!*
The vinegar from the dill brine marries with the tang of the mayo to put this sandwich ahead of all others in the steak sandwich league. If I had to name my go-to sandwich, this is it.
* All I managed to find out about the brand of these puppies is that they aren't sold in stores. Maybe Dave's Fresh Pasta should start selling them in their store. I for one would buy 'em.