MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 12 mini sandwiches
Number Of Ingredients 16
Steps:
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
OPEN FACED SANDWICHES/GARLIC BREAD ON PROVOLONE/PARSLEY OIL
These looked awesome and since my "gang tackling day" (when they strip & clean our rooms) I get to choose what I want to eat, yes you got it - I brought the printed recipe down and I had them prepare it! It was terrific! It's a Bobby Flay recipe from "Boy Meets Grill" Poker with the Boys, episode. (Don't forget steak must be out for 30 minutes before using!)
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 12 mini sandwiches
Number Of Ingredients 11
Steps:
- PREPARE THE BREAD:.
- Heat the grill.
- Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- PREPARE THE STEAK:.
- Remove the steak from the refrigerator 30 minutes before grilling.
- Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper.
- Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
- Turn over and continue grilling to medium-rare doneness.
- Remove from the grill and let rest 5 minutes.
- Slice into 1/4-inch thick slices.
- PREPARE THE PARSLEY OIL:.
- Prepare this when steak is out 30 min before cooking.
- Mix together ingredients in a small bowl; season with salt and pepper, to taste.
Nutrition Facts : Calories 392.2, Fat 24.3, SaturatedFat 9.5, Cholesterol 35.1, Sodium 514.7, Carbohydrate 34.1, Fiber 2, Sugar 0.3, Protein 9.4
OPEN FACE SANDWICHES
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
- Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
- Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.
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