1 package thin sandwich steaks, or about 4-5 pieces
1/3 of a ciabatta loaf
2 tablespoons horseradish sauce (horseradish sauce, not straight horseradish)
1/4 cup pickled red onions
3 slices Asiago cheese
Plus oil or butter, for grilling (cooking spray would work as well)
In a medium pan, add steaks and a splash of olive oil on medium-low heat. (Steaks might need to be cooked in batches). Season generously with salt. Cook one minute per side, until just browned.
Slice bread horizontally. Top bread with horseradish sauce, steaks, pickled red onions, and Asiago, then toast in a grill pan or panini press. (Either coat pan with oil or top bread with softened butter for a better crisp).
If using a grill pan, toast sandwich on medium heat for about five minutes on each side. For a truly pressed panini, top sandwich with a heavy object (such as a dense pan or container of utensils) to press it.
Five-ingredient tip: If horseradish sauce is still too strong, mix 1 tablespoon sauce with 1 tablespoon mayonnaise for a milder flavor.