An Open-Face Steak Sandwich on Garlic Toast Recipe

An Open-Face Steak Sandwich on Garlic Toast Recipe

As nice as it is to decide on up a meat- and vegetable-stuffed roll with equally fingers and chomp down on it, there is a thing in particular alluring about the knife-and-fork tactic that goes with the open-face sandwich. The brilliance of it is that the cutlery indicates a specific heft and decadence—that this sandwich is much too loaded to manage by hand—when in truth, you just saved on your own 100 empty energy by ditching 50 percent of the bread. To make matters even superior, we rub the foundation of this open up-confront steak sandwich with minimize garlic cloves, giving you the effect that you’re ingesting a cheesesteak on top rated of a massive hunk of garlic bread. Enjoy!

Nutrition: 365 calories, 16 g fat (6 g saturated), 510 mg sodium

Serves 4

You will Require

2 ciabatta rolls, break up or 4 6-inch baguette halves
2 cloves garlic, peeled and minimize in 50 %
1⁄2 Tbsp olive oil
1 medium onion, sliced
1 lb sirloin, sliced into thin items
Salt and black pepper to style
1⁄4 cup A.1. steak sauce
1 substantial tomato, reduce into 4 thick slices
4 slices very low-body fat Swiss or provolone cheese

How to Make It

  1. Preheat the oven to 450°F. Put the bread on a baking sheet and bake on an higher rack for about 5 minutes, until finally frivolously toasted. Rub with the garlic cloves.
  2. Heat the oil in a big sauté pan more than medium warmth.
  3. Add the onion and cook for about 3 minutes, until eventually translucent.
  4. Incorporate the sirloin parts and cook for about 7 minutes, till both equally the beef and onions are browned and the meat is cooked by.
  5. Season with salt and pepper, then stir in the A.1. Take out from the heat.
  6. Spot a slice of tomato on top of each and every ciabatta 50 %. Top with the beef mixture and then the cheese.
  7. Bake for 5 to 7 minutes, until finally the cheese is entirely melted.

Consume This Suggestion

Here are some other sandwich principles that take very well to the open up-experience tactic:

  • Ham, swiss, and sliced tomato, slathered in honey mustard
  • Grilled ratatouille salad topped with clean goat cheese
  • Herb-roasted turkey breast, stuffing, and turkey gravy or cranberry sauce
  • A caprese made on slices of baguette served as an hors d’oeuvre (or a midnight snack)

This recipe (and hundreds extra!) arrived from a person of our Cook dinner This, Not That! guides. For far more straightforward cooking strategies, you can also obtain the book!

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