|Open Face Steak Tomato and Provolone Sandwiches|
These steak sandwiches are made on toasted ciabatta bread that has been spread with a delicious compound butter that includes garlic, herbs and Worcestershire sauce. Besides adding a great flavor punch to these sandwiches, one other use for this particular compound butter is to top a freshly grilled steak with a generous pat of this butter and let it melt over the steak as you eat it. Just simply delicious, if just a little indulgent.
Originally published on July 22, 2011.
Garlic Herb Worcestershire Butter
1/2 cup + 2 tbsp soft butter
2 cloves minced garlic
1 tbsp chopped oregano
1 tbsp chopped chives
1/2 tsp cracked black pepper
3 tbsp Worcestershire sauce
Lightly saute the garlic in 2 tbsp butter, just to soften it. Do NOT brown it.
Add the sauteed garlic to the other ingredients and whip together until smooth. If you like, you can form it into a log, wrap in plastic wrap and store in the refrigerator for several days.
Ciabatta bread, split horizontally and well toasted
Spread the Garlic Herb Worcestershire Butter on the toasted ciabatta.
Top the bread with thin slices of freshly grilled rare steak. ( or if using leftover rare steak, warm it for only a minute per side in a cast iron skillet.)
Lightly fry thick slices of vine ripened tomatoes in a little butter before adding these on top of the sliced steak.
Finally, place several slices of provolone cheese on the tomatoes and broil for only a minute or two until the cheese melts. Grab a fork and knife and dig in.