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Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- ½ small red onion, thinly sliced
- ¼ cup whole grain mustard
- 3 tablespoons fresh lemon juice
- ½ cup olive oil, plus more for bread
- 1½ ounces Parmesan, finely grated
- 1 ciabatta loaf, halved lengthwise
- 6 cups mature arugula leaves with tender stems
Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
Blend mustard and lemon juice in a blender to combine. With motor running, stream in ½ cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.
Nutritional ContentCalories (kcal) 860 Fat (g) 48 Saturated Fat (g) 11 Cholesterol (mg) 120 Carbohydrates (g) 58 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 48 Sodium (mg) 830Reviews Section
Open-Face Grilled Steak Sandwich
In a small food processor or with a hand-blender, blend ½ cup olive oil, white wine vinegar, garlic, cilantro and parsley until smooth, adding remainder of olive oil in a steady stream until incorporated. Season with salt and coarsely ground black pepper to taste. Pour oil into a sealable container, cover and set aside until needed.
Preheat grill to medium-high heat.
Lightly drizzle peppers, onions and fennel with herbed olive oil mixture. Grill vegetables until lightly charred and tender. Remove from grill, allow to cool slightly and slice into thin strips. Toss vegetables together in a bowl with 2 tbsp of the olive oil mixture and season with salt and coarsely ground black pepper to taste. Cover and set aside, keeping warm until needed.
Season steaks with Napoleon® Classic Steak Spice, pressing the seasoning into the meat to adhere.
Place steaks onto preheated grill. Grill for 3-4 minutes per side for medium-rare, basting with Napoleon® Fire Roasted Garlic Sauce during the final 2-3 minutes of cooking time.
Remove steaks from grill and allow to rest for 1-2 minutes.
Lightly brush cut sides of baguette with herb oil mixture. Place baguette onto grill until lightly toasted and warm.
Thinly slice steak across the grain.
To assemble sandwich, arrange slices of steak onto a piece of grill toasted baguette. Top with a drizzle of Napoleon® Fire Roasted Garlic Sauce and grilled vegetable mixture. Serve immediately.
Copyright Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader (Key Porter Books Ltd 2009) ISBN 978-1-55470-150-6 £34.99 Hardback. 124 recipes each fully illustrated.
An open-face sandwich is a great way to show off beautiful ingredients, like creamy feta layered with colorful, ripe tomato slices. A sprinkle of fresh oregano adds a pop of herbal brightness.
Take your tomatoes to the breakfast skillet to make this one-pan, open-face sandwich layered with bacon and fried eggs.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
For those chefs looking for a more flavorful and delicious dish, this may be a perfect match. The procedure is simple but the flavors are complex. And remember to have the right tools on hand for more precise cooking.
- 7 garlic cloves
- 1/2 cup soy sauce
- 1 small white onion, chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup vinegar
- 2 tablespoons Dijon-style mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 2lb tri-tip steak
- Place the garlic, soy sauce, extra virgin olive oil, vinegar, onion, mustard, rosemary, salt, and pepper into the bowl of a food processor. Process until smooth.
- Put the steak in a large resealable plastic bag. Pour the marinade over the steak, seal, and refrigerate for 3 hours or so.
- Preheat the grill to high.
- Brush the grill grate with oil.
- Discard marinade, and put the steak on the prepared grill.
- Cook for 7 minutes on each side.
Finally it’s also a good idea to refrigerate your steak for two hours after cooking for the freshest shelf-life.
How to Eat Steak on the Beach (in a Big Sandwich)
A few weeks ago in our daily staff meeting, we were discussing our 2018 Summer Bucket List—the recipes we absolutely have to make before the sun starts to set earlier and peak produce dwindles away. Christina Chaey, my colleague and a very smart woman, brought up that she would like to make a Big Beach Sandwich (I have taken liberties with capitalization for emphasis that this is, indeed, a thing). And what is this thing? A huge sandwich to fortify you during a day at the beach, that holds up well for transportation purposes, and ideally gets even better with time.
Now, that could be any number of sandwiches. Think this one with pork tenderloin, for example, or a classic pan bagnat. But the number one best Big Beach Sandwich to make, in my personal opinion, is this Open-Face Steak Sandwich with Parmesan Dressing. Hold up!, you might be thinking. How is an open-face sandwich a good idea for the beach?! Make it closed. Boom. Done. Problem solved.
Once closed, this sandwich has all the components of a perfect Big Beach Sandwich. And if you haven’t figured it out already, that also means it would make a great Big Park Sandwich. Or Big Waterfront Sandwich. Or Big Really Anywhere You Want to Eat It Sandwich.
First of all, it’s got ultra-crusty bread, which is ultra-sturdy. The recipe calls for ciabatta, but you could easily use a baguette. Second of all, the dressing, which comes together with a few blitzes of a food processor, soaks into the bread without breaking it down. It makes the soft and chewy inside full of Parmesan-y, mustardy, lemony, oily flavor. Seriously, the dressing itself is so good. I’ve even sought this recipe out for the dressing alone, to put on salads, roasted vegetables, and grain bowls.
And then there’s the flank steak! A relatively cheap cut, both easy and fast to cook. It’s seasoned simply with salt and pepper and cooked in a hot skillet for a handful of minutes per side. After it rests for 15 minutes, it’s ready to be thinly sliced and placed on your soon-to-be-closed sandwich. The whole thing gets topped with thinly sliced red onion and arugula, both of which add a sharp bite to cut through the fatty, meaty, cheesy components.
Open- Faced Irish Reuben Sandwich
Open-faced Irish Reuben Sandwich
My favorite thing about St. Patrick’s Day is left-overs, and my favorite left-over is an open-faced Irish Reuben sandwich. I started making my Rubens open-faced years ago, they are slightly less messy and I did like that you could put more “stuff” on it when you eat with a fork.
I assume everyone knows the standard fare for a Reuben, Rye bread, corned beef, sauerkraut, and Russian or thousands island dressing and Swiss cheese. My version uses more beef and sauerkraut, more Russian dressing and cheese and since it’s a left over I always make sure I have plenty of soda bread to go with it.
The one “trick” to this recipe is to let the corned beef chill, it is so much easier to slice thinly when cold.
Ingredients for Open-faced Irish Reuben Sandwich
- Chilled corned beef thinly sliced.
- 3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
- Russian or Thousand Island dressing
- Sauerkraut (with or without caraway seeds).
- Medium thick slice of Irish Soda Bread
- 1-2 Tbs softened butter per sandwich
- 1+ cups heated beef stock or stock from cooked corned beef
Directions for Open-faced Irish Reuben Sandwich
Like all recipes, other than for certain sauces and baking, there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.
Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.
In a separate pot gently heat up the Sauerkraut.
Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a sauté pan or frying pan, that has a lid and is on medium heat.
Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.
The Scott’s-Irish in me also uses the left over potatoes, from the St. Patrick’s Day meal, to make a dill potato salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).
Here are a few items to help make this recipe:
http://amzn.to/1M0yDkU Henckel Bread Knife
http://amzn.to/1RyxEVW Henckel carving Set
The Official Taste Tester
- 4 hard rolls, split
- ½ cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon Parmesan cheese
- 3 tablespoons olive oil
- 2 pounds round steak, thinly sliced
- 1 large onion, sliced and quartered
- 1 pinch coarse sea salt
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon liquid smoke
- 8 (1 ounce) slices provolone cheese
- ½ teaspoon Italian seasoning
Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 ripe tomatoes, sliced
- 3 tablespoons mayonnaise
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese, divided
- 4 slices bread, lightly toasted
In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
How do you make Philly Cheese Steak Sandwiches?
The first key to making good Philly Cheese Steak Sandwiches is using the right cut of meat (skirt steak), and cutting it properly. In this recipe, you freeze the raw steak, then you shave it into thin, small pieces before you cook it.
The next absolute MUST for good results is to use American cheese… yes, good ‘ol processed American cheese. It just won’t taste the same if you try to substitute something else. Cheese Steak fanatics will tell you it has to be “cheese whiz,” but the American cheese absolutely works.
The steak is fried up in a pan, the cheese is melted into the steak, and the cheesy meat mixture is piled onto toasted rolls.
These are a great munchie for Game Day, and they are a favorite for dinner too. I cut them in half, wrap them in foil, and keep them warm in the oven until we are ready to eat. They are absolutely delicious.
My husband is crazy about onions and peppers on his cheese steak sandwiches, so I saute some onions and peppers for him (totally optional).
My husband is in Philly all the time on business, and he was kind of apprehensive about me attempting this recipe… but he was quick to let me know that these were pretty darn close to the cheese steaks he has in Philly. Everyone loves them. Yahoo!
- Serving Size: 1 (338.6 g)
- Calories 928.2
- Total Fat - 65 g
- Saturated Fat - 26.6 g
- Cholesterol - 84.6 mg
- Sodium - 1564.1 mg
- Total Carbohydrate - 58.7 g
- Dietary Fiber - 2.4 g
- Sugars - 29.5 g
- Protein - 26.8 g
- Calcium - 447.9 mg
- Iron - 2.6 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.5 mg
Dice up onion and place on a paper plate, and microwave for 3 minutes, set as side.
Dice up bell pepper and place on a paper plate, and microwave for 3 minutes, set as side.
Slice up bratwurst sausages into bite sized pieces.
In a skillet, add olive oil, and on medium heat cook the bratwurst until cooked through, turning to brown all sides. (It took mine about 10 minutes).
Then add the peppers, onions and mozzarella cheese. Give it a toss or two with spatula and cook until cheese melts. (1-2 minutes). Remove from heat.