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.

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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°).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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; total fat 32g; saturated fat 12g; polyunsaturated fat 2g; monounsaturated fat 15g; cholesterol 123mg; sodium 730mg; potassium 968mg; carbohydrates 19g; fiber 3g; sugar 4g; protein 35g; trans fatty acid 1g; vitamin a 1603IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6 1mg; folate 28mcg; vitamin b12 5mcg; calcium 71mg; iron 5mg.

Reviews