Marinated and grilled skirt steak
Finely sliced red onion
Roasted red pepper
Roasted Anaheim peppers
I marinated the steak in a red pepper marinate then grilled it over charcoal. I roasted and peeled the red pepper and anaheims from the garden. Once the meat was resting I toasted the baguette on the grill.
When the bread was done I rubbed a garlic clove over it for a slight hint of garlic. Slice the steak thin across the grain and layer over the bottom half of the baguette. Season with salt and pepper. Top with a couple sliced of Swiss cheese and set under a broiler to melt the cheese.
Once the cheese is melted, layer on the rest of the ingredients and add the spread.
For the horseradish mayo use: 2 parts mayo, 1 part dijon mustard, 1 part drained/prepared horseradish. Mix together and let rest in the fridge for at least 20 minutes.