Tenderloin Caprese Sandwich


  • 12 oz. GalbaniĀ® Fresh Mozzarella
  • 4 – 6 inch crusty rolls
  • Olive oil
  • 1/2 lb. fresh basil
  • 2 tomatoes
  • Salt & pepper, to taste
  • 4 – 6 oz. filets of sirloin or filet mignon


  • Turn on grill to high temperature.
  • Slice bread lengthwise and open up. Drizzle with olive oil and set aside.
  • In a small blender/chopper, blend basil leaves with two tablespoons of olive oil to make pesto spread.
  • Slice tomatoes and Fresh Mozzarella Cheese into 1/4 inch thick slices. Drizzle fillets with olive oil, and dust with salt and pepper.
  • Reduce heat to medium and grill fillets for 2 Ā½ minutes per side to medium-rare.
  • Slightly toast the rolls on grill and add cheese to fillets to melt. Remove rolls, spread with a thick layer of pesto and tomatoes.
  • Add steak with cheese and top with the other half of roll.
  • Cut in half and serve.