• 1-1/4 lbs. top sirloin bison steak, 1 inch thick, well trimmed, cut 1 inch thick
• 4 French rolls, 6 inch, crusty
• 1/3 cup Italian dressing
• 3/4 cup shredded mozzarella cheese
• 1 packet Italian dressing mix
• 2 cups spinach leaves, thinly sliced, tightly packed
• 1 tomato, chopped
• 1/3 cup fresh basil, thinly sliced, tightly packed

Lightly brush cut sides of rolls with dressing. Place rolls, cut sides down, on grid over medium ash-covered coals; grill, uncovered 1-2 minutes or until golden brown. Turn rolls; sprinkle with cheese.

Grill 1-2 minutes or until cheese just begins to melt. Press dressing mix into both sides of bison steak. Place on grid over medium ash-covered coals; grill uncovered 16-20 minutes for medium rare to medium doneness, turning occasionally.

Cook longer for desired doneness. Combine spinach, tomato, and basil; toss. Place an equal amount on each roll half. Carve steak crosswise into thin slices; arrange over spinach mixture.

Per serving: calories 545, fat 23.3g, 39% calories from fat, cholesterol 133mg, protein 52.9g, carbohydrates 30.1g, fiber 5.5g, sugar 7.7g, sodium 1372mg, diet points 12.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 1.6, Lean meat: 6.5, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Beaujolais, or Chianti.