If you’re craving a sandwich that marries bold flavors with fresh, herbaceous brightness, look no further than these irresistible dwiches with Gremolata and Mustard Sauce. Imagine tender, balsamic-marinated sirloin grilled to juicy perfection, layered with peppery arugula, ripe heirloom tomatoes, and crumbles of tangy blue cheese, all nestled in a warm, slightly charred baguette and brightened with a zingy gremolata and creamy, sharp mustard sauce. This is comfort food elevated to an artful balance, perfect for impressing friends or treating yourself to a gourmet lunch that never feels complicated.

dwiches with Gremolata and Mustard Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a specific part in crafting the perfect harmony of flavors and textures. From the sharply acidic balsamic in the marinade to the fresh herbal notes of the gremolata, these essentials keep the dwiches with Gremolata and Mustard Sauce exciting and well-rounded.

1 lb sirloin steak: The star protein that delivers robust flavor and juicy texture after marinating and grilling.
2 tablespoons balsamic vinegar: Adds a sweet-tart tang to the steak marinade, tenderizing the meat while building flavor.
1 tablespoon Worcestershire sauce: Deepens the umami profile in the marinade for a savory, mouthwatering bite.
1/4 cup extra virgin olive oil: Binds the marinade together and helps keep the steak moist during grilling.
1/2 teaspoon dijon mustard: Subtly sharp, enhancing the marinade’s complexity with mild heat.
1/4 teaspoon garlic powder: Lends a warm, mellow garlic aroma without overpowering the other flavors.
1/2 teaspoon coarse salt: Essential for seasoning the steak and amplifying all flavors.
1/4 teaspoon ground black pepper: Adds a subtle kick and depth to the marinade.
2 teaspoons dijon mustard: Forms the creamy, tangy base of the mustard sauce that brightens every bite.
1 teaspoon whole grain mustard: Offers texture and a rustic punch to the sauce with its little mustard seeds.
1 teaspoon mayonnaise: Brings smooth creaminess to balance the sharp mustard.
1/4 teaspoon horseradish: Injects a hint of spicy heat, cutting through the richness.
2 tablespoons basil leaves, minced: Fresh and sweet, basil is a crucial herb in the gremolata mix.
2 tablespoons parsley, minced: Bright and slightly peppery, parsley adds freshness and color contrast.
1 clove garlic, minced: Packs a pungent punch in the gremolata, waking up the palate.
1 tablespoon lemon zest: The zest brings an aromatic citrus burst, lifting the herb blend beautifully.
1 french baguette, cut and sliced lengthwise: The sturdy, crusty bread is the perfect backdrop for holding all the hearty fillings.
1 1/2 – 2 cups baby arugula: Adds peppery crunch and invigorates the sandwich with freshness.
1 heirloom tomato, sliced: Juicy and sweet, it balances the savory and tangy elements.
1/4-1/2 cup crumbled blue cheese: Creamy and boldly tangy, it’s the indulgent finishing touch to the dwiches.
Drizzle of olive oil: For toasting the baguette, adding crispness with a touch of richness.

How to Make dwiches with Gremolata and Mustard Sauce

Step 1: Marinate the Steak

Start by mixing the balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and black pepper in a medium bowl to create a luxurious marinade. Place your sirloin steak into a ziplock bag, pour the marinade over it, seal tightly, and shake to coat the meat evenly. Pop it in the fridge to soak up those flavors for at least 30 minutes. The marinade tenderizes your steak and infuses it with a tantalizing tang that really makes each bite memorable.

Step 2: Prepare the Gremolata

While the steak chills, combine the minced basil, parsley, lemon zest, and garlic in a small bowl. This fresh gremolata mixture delivers a zesty herbaceous counterpoint that cuts through the rich, meaty flavors and mustard sauce beautifully. It’s what takes these dwiches from delicious to unforgettable.

Step 3: Whip Up the Mustard Sauce

In another bowl, stir together dijon mustard, whole grain mustard, mayonnaise, and horseradish until the sauce is smooth and cohesive. This creamy, slightly spicy mustard sauce brings a luscious tang to the sandwich, adding moisture and a layered flavor profile that pairs perfectly with the grilled meats and fresh toppings.

Step 4: Grill the Steak

Heat your grill or grill pan over medium-high. Remove the steak from the marinade and place it on the hot grill. Cook for 4 to 5 minutes on each side if you prefer it rare to medium-rare; this keeps the steak juicy and tender. Once done, transfer the steak to a plate and allow it to rest for five minutes. Resting is key—it lets the juices redistribute for ultimate flavor and tenderness. Then slice thinly against the grain for easy layering.

Step 5: Toast the Baguette

While the steak is resting, drizzle olive oil on the inside of the baguette halves. Place them on the grill, crust side up, and toast for 2 to 3 minutes until you see those delightful char marks and the bread develops a slight crunch. This step adds a wonderful texture contrast that keeps your sandwich from feeling soggy.

Step 6: Assemble the dwiches with Gremolata and Mustard Sauce

Spread a generous amount of the mustard sauce on both baguette halves—this ensures every bite bursts with that creamy tang. Sprinkle half your blue cheese onto the bottom half, layer with slices of heirloom tomato, a handful of fresh arugula, and then your thinly sliced steak. Top with a good sprinkling of gremolata and the remaining blue cheese for bold flavor pops. Drizzle any leftover mustard sauce if you want an extra kick. Cap it with the top baguette half and prepare to savor a sandwich packed with a symphony of tastes and textures.

How to Serve dwiches with Gremolata and Mustard Sauce

Garnishes

Fresh sprigs of parsley or basil make delightful visual and flavor-enhancing garnishes that echo the gremolata’s herbal brightness. A light drizzle of olive oil or a sprinkle of cracked pepper over the top adds an elegant touch that elevates your presentation from simple to stunning.

Side Dishes

Pair these dwiches with crispy sweet potato fries, a crisp green salad, or even a bowl of classic tomato soup for a comforting meal combo. The key is balancing the rich sandwich with light, fresh, or sweet sides that complement but do not overwhelm.

Creative Ways to Present

Try serving the dwiches cut diagonally on a wooden board with small bowls of extra mustard sauce and gremolata for dipping. Another fun idea is to turn the steak and gremolata filling into an open-faced version on toasted sourdough for a more casual, shareable platter—perfect for game days or relaxed gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover dwiches with plastic wrap or store them in airtight containers to keep the flavors fresh. They’ll stay good in the refrigerator for up to two days, though the baguette may soften a bit over time.

Freezing

Freezing fully assembled dwiches with Gremolata and Mustard Sauce is not recommended due to the fresh herbs and creamy sauce, which can suffer texture changes. However, you can freeze the grilled steak slices separately and thaw before assembling fresh sandwiches later.

Reheating

For leftovers, remove any fresh vegetables and blue cheese first. Reheat the steak slices gently in a skillet over medium heat just until warmed through to avoid drying out. Toast the baguette again for that fresh crunch. Reassemble with fresh ingredients and gremolata for a near-fresh experience.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin is tender and flavorful, flank or ribeye steaks also work well. Just adjust grilling times depending on thickness and your preferred doneness.

Is there a vegetarian alternative for dwiches with Gremolata and Mustard Sauce?

Yes! Substitute grilled portobello mushrooms or marinated tofu for the steak and keep all the other elements; you’ll still enjoy the same herby, tangy punch from the gremolata and mustard sauce.

Can I make the gremolata and mustard sauce ahead of time?

Definitely. Both keep well in the fridge for up to two days when stored in airtight containers, making your assembly day a breeze.

What bread works best if I don’t have a baguette?

A crusty ciabatta or sourdough loaf sliced lengthwise will also hold up nicely and add its own character to the dwiches with Gremolata and Mustard Sauce.

How spicy is the mustard sauce?

The mustard sauce has a gentle bite from the dijon and horseradish but isn’t overwhelmingly spicy. You can easily adjust the horseradish quantity to suit your heat preference.

Final Thoughts

There’s something undeniably joyful about biting into these dwiches with Gremolata and Mustard Sauce—the satisfying crunch, the vibrant herbal zing, and the luscious layers of savory steak and tangy cheese all coming together in perfect harmony. Whether for a weekend treat or a casual dinner party, this recipe promises plenty of “wow” moments that invite you to gather, savor, and repeat. Trust me, you’re going to want to make this one again and again.

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dwiches with Gremolata and Mustard Sauce Recipe

★★★★★

5.3 from 26 reviews

Author: Noah
Total Time: 50 minutes
Yield: 4 sandwiches 1x
Diet: Low Salt

Print Recipe

Description

These Grilled Balsamic Steak Sandwiches are packed with bold flavors and fresh ingredients, featuring marinated sirloin steak grilled to perfection, topped with a zesty gremolata and creamy mustard sauce, all layered inside a toasted French baguette with arugula, heirloom tomato, and crumbled blue cheese for a gourmet sandwich experience.

Instructions

Marinate the steak: In a medium bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and pepper. Place the sirloin steak into a large ziplock bag and pour the marinade over it. Seal the bag and shake gently to coat the steak evenly. Refrigerate and marinate for 30 minutes to infuse the flavors.
Prepare the gremolata: In a small bowl, mix together the minced basil, parsley, garlic, and lemon zest until well combined. Set aside to allow flavors to meld.
Make the mustard sauce: In another small bowl, whisk together the dijon mustard, whole grain mustard, mayonnaise, and horseradish until smooth and creamy. Set aside.
Preheat the grill: Heat your outdoor grill or grill pan over medium-high heat to prepare for cooking the steak and toasting the baguette.
Grill the steak: Remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes per side for rare to medium rare doneness. Transfer the steak to a plate and let it rest for five minutes to maintain juices. After resting, slice the steak thinly against the grain.
Grill the baguette: Drizzle the cut sides of the baguette halves with a little olive oil. Place them on the grill crust side up for 2-3 minutes until slightly toasted with nice grill marks, enhancing flavor and texture.
Assemble the sandwiches: Spread the mustard sauce on both the top and bottom halves of the toasted baguette. Sprinkle half the blue cheese over the bottom half, then layer sliced tomato, baby arugula, and the sliced steak on top. Add the gremolata and the remaining blue cheese, then spread any leftover mustard sauce. Place the top half of the baguette over the fillings and serve immediately while warm and fresh.

Notes

You can adjust the doneness of the steak according to your preference by grilling it longer or shorter.
The blue cheese can be substituted with feta or goat cheese for a milder taste.
For a spicier kick, add a pinch of crushed red pepper flakes to the mustard sauce.
If fresh herbs are unavailable, dried herbs can be used but reduce quantities by half for best flavor.
Leftover steak can be refrigerated and used in salads or wraps within 2 days.

Prep Time: 35 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Grilling
Cuisine: American