Shop Bison Ribeye Steaks

Ingredients:
1 Bison Ribeye Steak
1 yellow bell pepper, sliced
1 red bell pepper, sliced
green onions, chopped
1 red onion, sliced
swiss cheese
ciabatta bread
olive oil
salt & pepper
1/2 cup mayonaise
1/2 cup spicy brown mustard
spinach

Directions:
Rub steak with a little bit of olive oil on each side. Season with seasoning salt and pepper. Place vegetables (except for green onion on a sheet of foil. Drizzle with olive oil and sprinkle with salt and pepper. Close the foil. Place vegetables and steak on grill over medium heat.

Cook the ribeye for approximately 4 minutes on each side. The steak is done when rare - it will cook a littel more in the panini press. Take the vegetabels off when you remove the steak.

Cut the ribeye into thin slices to place on your sandwich. Mix the mayonnaise and mustard together.

Cut your ciabatta breat in half so that you have a top and bottom. Place a handful of spinach on the bottom halves of the sandwich. Place an assortment of vegetables on top. Then, place half of the steak slices, sprinkle with green onion and place cheese on top. Spread mayonnaise/mustard mixture on top slice of bread and place atop the sandwich.

Heat a panini press to high. Place sandwich on panini press and cook for 5-10 minutes until bread is golden brown and slightly crunchy.