• 4 Turano French Rolls
• 3 Tbsp Mayo
• 1 Tbsp Dijon
• 1 Tbsp Coarse Dijon
• 1 cup (packed) Basil Leaves
• ¼ cup Pistachios
• 1 ea clove garlic
• 1 ea Lemon, Juiced
• 2 Tbsp Olive Oil
• ¼ cup Parmesan Cheese
• 4 Slices Mozzarella Cheese
• Salt & Pepper (To Taste)

① Remove the steak from the packaging and blot dry with a paper towel
② Season the steak generously with salt and pepper
③ Heat the grill or cast-iron pan to medium-high heat. You should be able to hold your hand above for a few seconds.
④ Sear the steak in the pan and reduce the heat slightly. Cook to desired doneness, about 1.5-2mins per side for medium, depending on the thickness.
⑤ Once cooked, remove from the heat and allow to rest for 1-2 minutes before slicing.
⑥ Slice the steak against the grain to ensure maximum tenderness.
⑦ Pulse the pistachios and garlic in a food processor until combined
⑧ Add the basil, parmesan, lemon juice, and olive oil to the food processor and pulse until incorporated. Toast the French Rolls in the oven at 425F for 2-3 minutes. Combine the mayo and both mustards and set aside.
⑨ Top the bottom half of the French Roll with the Dijon mayo, and the top half with the pistachio pesto. Place the sliced steak on top of the bread, and top with mozzarella cheese. Return the sandwiches to the oven to melt the cheese.