CutandBaste.com

• Grilled steak, thinly sliced
• Spicy chipotle slaw
• Crusty bread (this time I used a gruyere roll from Breadzilla in Wainscott)
• Garlic
• Gruyere, thinly sliced

Grill bread brushed lightly with olive oil until it is warmed through and has some nice grill marks.  Remove from grill and brush with raw cloves of garlic.  Cover one side with sliced steak and cheese and put back on the grill over indirect heat.  Cover and cook unit cheese has melted.  Add chipotle slaw and serve.

• 1 head of red cabbage, thinly sliced
• 1 small onion and/or 2 small shallots, chopped
• 4-5 cloves of garlic
• 4-5 chipotle peppers
• 1-2 T vinegar (optional)
• 1.5 cups mayo

Saute onion over med-high heat until translucent.  Lower heat and add garlic cloves and cook for 5-10 minutes.

Blend onion, garlic, chipotle peppers, and vinegar until smooth.  Mix in mayo and taste for salt & pepper.