I was very excited when I got the idea to make this sandwich, and I was not disappointed with the results. The flavors came together nicely without overwhelming each other. The name belongs to a popular Arepa stuffed with steak, pico de gallo, and mayo. I decided that an artisanal baguette with lots of holes was the way to go for this creation. If you cannot get this kind of bread in your area, try scooping some of the bread out of a dense baguette. <br /> <br />Note: I recommend prepping the ingredients for the pico de gallo while the steaks marinate for a few minutes. <br />

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