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Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Recipes »  Other  »  Other - Misc

Thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes

 "My wife loved it. If you have a vegitarian, just leave off the steak. It will still be delish!" - aribowers

Yield: 4 Servings Ready in 1 hours

Cuisine: ItalianMain Ingredient: Steak|Steak|

(5, 4) 100% would make again (reviews)

Favorite favorite of 27 people 41 people Try Soon want to try


Servings          
Original recipe makes 4 Servings
For the goat cheese
4 oz.fresh goat cheese (1/2 cup); at room temperature
1/4 cupchopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
2 tsp.finely grated lemon zest
1/2 tsp.minced garlic
Kosher salt and freshly ground black pepper
For the sandwiches
Four 1-inch-thick slices sourdough or Tuscan brea
1 clovegarlic; cut in half
Olive oil for brushing and drizzling
Kosher salt and freshly ground black pepper
1/2 lb.heirloom tomatoes; preferably different colors (about 2 small or 1 large), sliced 1
1/2 lb.leftover grilled flank steak; thinly sliced, preferably at room temperature
2 oz.Parmigiano-Reggiano, shaved

Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes Preparation

Make the herbed goat chese

In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.

Make the sandwiches

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.

Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.

Make Ahead Tips

You can make and refrigerate the goat cheese mixture up to 3 days ahead.

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Calories Per Serving: 885
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Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
yum-tastic. will definitely be making this again. :)
10 months, 4 weeks, 5 hours, 47 minutes ago
My wife loved it. If you have a vegitarian, just leave off the steak. It will still be delish!
10 months, 4 weeks, 1 days, 1 hours, 36 minutes ago
Great
10 months, 4 weeks, 1 days, 22 hours, 21 minutes ago
[I posted this recipe.]
2 years, 11 months, 2 weeks, 17 hours, 45 minutes ago

Tags

  1. Italian

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