Beef & Goat Cheese Sandwiches
Beef & Goat Cheese Sandwiches is rated
out of
5 by
1.
Prep Time:
5 minutes
Cook Time:
2 minutes
Servings:
4
Make these open-face sandwiches using leftover grilled tri-tip. You can use 3 to 4 oil-packed sun-dried tomatoes, drained and cut into strips, in place of the roasted peppers.
Ingredients:
- 8 slices crusty country bread
- 1/4 lb. soft fresh goat cheese
- 4 roasted red bell peppers, sliced
- 2 cups thinly sliced grilled tri-tip
- 1 Tbs. balsamic vinegar
- 1/4 cup slivered fresh basil
Directions:
Toast the bread
Preheat a broiler. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread on one side, watching carefully to prevent burning, about 1 minute. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef. Broil until the beef is warmed through, about 1 minute.
Assemble the sandwiches
While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Preheat a broiler. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread on one side, watching carefully to prevent burning, about 1 minute. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef. Broil until the beef is warmed through, about 1 minute.
Assemble the sandwiches
While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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Rated 5 out of
5
by
jwalter from
Best open faced sandwich!
This was so simple and easy to make. Everytime I have leftover beef I always make this sandwich. If you don't have the time to roast the red peppers, you can buy them jarred, although I prefer them roasted fresh. Fresh basil is a MUST!
Date published: 2014-01-13