AD: This Steak Sandwich is full of great flavor thanks to the use of onion buns, apples, steak, cheddar and honey mustard.
Disclosure: This post is a part of a sponsored recipe contest by Sabra. I was sent free samples to use in recipe development and compensated to manage the contest.
Earlier this week a colleague asked her Facebook friends whether food blogs are dead, citing the popularity of videos. It's an interesting question, and of course, one I gave thoughtful consideration to... I do, after all, champion healthy living bloggers learning how to do video for their blogs... you caught that, right? For their blogs.
I don't see video as a replacement for blogs, or at least, not a replacement for the written recipe. Videos are an amazing way (for now) to get more eyes on your content if you're battling your way up the Newsfeed on Facebook. But my personal opinion is if food TV could eliminate the need for a written recipe, cookbooks would've gone the way of the 8-track just as soon as Ina Garten asked her first, "How easy was that?"
There's no doubt video is increasingly becoming the broadcast norm on sites like Facebook and Instagram. The magic of making muffins in 60 seconds rather than 30 minutes is fun to watch. But if you really want to see what to do with leftover cranberry sauce and you decide a Cranberry Pecan Stuffed Muffin is the way to go, you'd be hard pressed to master a baked good simply from what a 1 minute video can show you.
Are people less interested in what bloggers have to say these days? Sure they are. (I've even directed you recently to a way of skipping past all of my blither blather.) Our attention spans are short and videos are quick and easy entertainment. But those of us who are actually committed to ensuring readers 1) learn how to actually cook healthfully and not just passively sit by watching and 2) share a little narrative and insight into healthy recipes, aren't likely to abandon the written word entirely. Whether or not readers show up for the story, well yes... that's left to be seen. And I think that was the heart of her question -- will visitors still traffic sites like Healthy Aperture to find recipes? My gut says yes, but then again -- I'm a blogger, so maybe I'm hoping for a self-fulfilling prophecy.
Okay, now, with all of that out of the way, let's get to today's recipe. It is (ironically) one that you absolutely don't need my blither blather to make (where's a good video when you need it, right?). This is less a recipe and more an answer to the question "How do I make my sandwich taste like it came from a fancy sandwich shop without a lot of fuss?"
This Sweet and Savory Steak Sandwich is everything I love in a good sandwich -- or a good recipe for that matter. It's quick, easy and full of complex flavors/textures thanks to the use of onion buns (I'm a dried onion fanatic #DietitianConfession), smoky grilled steak, crisp apples, creamy cheddar and the sandwich star -- Sabra's new Honey Mustard Spread.
Sabra -- yes those folks who were doing delicious hummus before hummus was cool -- has a new line of sandwich spreads that cut the fat and calories from traditional condiments by relying on chickpeas as their base. With 75% less fat than mayo, it's a better for you option to build a sandwich that stacks up the flavor on even a simple assembly of fillings.
Whoever thought of using chickpeas as the base of honey mustard is a genius. Maybe we should be asking them the question of whether or not blogs are dead. You know, expert opinion and all that.
To see what my fellow ReDux'ers (all us archaic bloggers who are still typing out recipes for you, ha!) layered up as their fave way to use Sabra's new spreads, click through the thumbnail gallery of images below.
AD: Pile on the flavor without all the fat using new spreads from @Sabra in this Steak Sandwich! @healthyaperture Tweet this
Sweet and Savory Steak Sandwich
- 1 tablespoon Sabra Honey Mustard Spread
- 1 onion burger bun
- 1/2 ounce sharp white cheddar slices
- 4 apple slices
- 2 ounces sliced cooked steak
- Spread Sabra Honey Mustard over cut side of top of bun; layer steak, apple slices and cheddar on bottom half of bun and top with remaining bun half.