• 1 pkg. Turano French Rolls
• 1 10oz Ribeye steak
• 2 Tbsp. EVOO
• Salt & pepper, to taste
• 1 cup bosc pear, peeled and diced
• ½ cup dry red wine
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. honey
• ¼ tsp. kosher salt
• 1 bay leaf
• 1 Tbsp. Dijon mustard
• 3 Tbsp. mayo
• Blue cheese crumbles
• Baby arugula

① Preheat grill on medium-high heat. Season ribeye with EVOO, salt and pepper. Grill for about 8 minutes or until desired doneness. Set aside to rest then cut into ½’’ slices.
In a small saucepan, add diced pear, red wine, balsamic vinegar, honey, salt and bay leaf.
② Simmer on low heat for about 15-20 minutes or until the sauce reaches a syrup-like consistency. Chill until ready to use.
③ In a small bowl, combine Dijon and mayo. Stir until combined and set aside.
④ To assemble the sandwich, smear dijonnaise on both side of the roll. Place slices of ribeye on
the bottom half followed by the pear agrodolce. Top with crumbled blue cheese and baby
arugula then enjoy!