Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes. The recipe calls for four slices of bread; if your loaf is wide, use two slices and cut them in half.

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Ingredients

Directions

  • In a small bowl combine butter, oil, oregano, rosemary, garlic, paprika, 1/2 teaspoon salt and cracked black pepper. Very lightly brush cut sides of bread with some of the butter mixture. Set remaining butter mixture aside.

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  • Season both sides of steaks with additional salt and pepper. Grill steaks on the rack of a covered gas or charcoal grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare doneness (145°).

  • During the last 2 to 3 minutes of grilling steaks, add the bread to the grill alongside the meat. Grill the bread until toasted. Set aside. Remove steaks, tent with foil, and let stand about 6 minutes.

  • Meanwhile, heat a large skillet over medium-high heat. Add remaining herb mixture. When butter begins to bubble, add tomatoes. Cook and stir about 4 to 6 minutes or until skins split.

  • To assemble open-face sandwiches, place one piece of bread each on four plates. Arrange thinly sliced steak over bread; top with tomatoes.

Nutrition Facts

492 calories; 32 g total fat; 123 mg cholesterol; 730 mg sodium. 19 g carbohydrates; 35 g protein;

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