Name: My Perfect (Open-Faced) Steak Sandwich
Brand: lovefoodandbeer.com
SKU: lovefoodandbeer-com-3
Availability: OnlineOnly

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My Perfect (Open-Faced) Steak Sandwich

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It’s a little unfair to call an open-faced offering a “sandwich”, considering that connotates a filling contained within two pieces of bread. Honestly, there’s no reason you couldn’t toast up a second piece and mush it down on top of this bad boy, but – having tried that – it makes it *just a bit* too unwieldy to eat in a less-messy fashion.  So for our purposes, this sandwich is the best way to go. Piling your filling atop a single piece of crunchy bread lets you heap on the delicious layers, and allows you to cut off one perfect bite after another. Besides, if you want a second piece of bread, just have another sandwich.
You’re going to want one.
Place the grilled bread on a plate. Grilled bread gives the sandwich a wide, crunchy base that will soak up the juices as you go. As the first layer, crumble a desired amount of goat cheese on the bread. Goat cheese provides just a hint of that characteristic sharp, tart, smooth flavor that is a great contrast to the onions. In a pinch, or if goat cheese isn’t your thing, some shredded extra sharp cheddar will do nicely.The next layer has to be a healthy scoop of those caramelized balsamic shallots. These provide subtle, slow-cooked sweet and tangy flavor that brings the whole meal together.The layers of steak come next. I usually go with about 5-6 oz of something tender but simple, like flat iron, sliced very thin and piled in overlapping layers.Finally, some arugula leaves, and a pinch of Maldon sea salt flakes make for the perfect final  touch. The arugula gives the whole thing a pop of green, and lends that peppery, leafy goodness, and the Maldon salt does what Maldon salt does; make it even more delicious. That’s it. Slice into it, or mush another piece of bread on the top, and enjoy.

It’s a little unfair to call an open-faced offering a “sandwich”, considering that connotates a filling contained within two pieces of bread. Honestly, there’s no reason you couldn’t toast up a second piece and mush it down on top of this bad boy, but – having tried that – it makes it *just a bit* too unwieldy to eat in a less-messy fashion.  So for our purposes, this sandwich is the best way to go. Piling your filling atop a single piece of crunchy bread lets you heap on the delicious layers, and allows you to cut off one perfect bite after another. Besides, if you want a second piece of...

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My Perfect (Open-Faced) Steak Sandwich

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