Open Faced Sandwichesgarlic Bread On Provoloneparsley Oil Food

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil image

Provided by Bobby Flay

Time 40m

Yield 12 mini sandwiches

Number Of Ingredients 16

Ingredients

1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt
Pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows
Parsley oil, recipe follows
1 boneless rib-eye, about 16 ounces
Olive oil
Salt
Freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt
Pepper

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.

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil image

How to make Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt
Pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows:
1 boneless rib-eye, about 16 ounces
Olive oil
Salt
Freshly ground black pepper:
Parsley oil, recipe follows;
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt
Pepper

Steps:

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.
parsley oil, Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
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.

OPEN-FACED BEEF SANDWICHES

Open-Faced Beef Sandwiches image

"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

Steps:

In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

OLIVE OIL AND HERBES DE PROVENCE BREAD

Olive Oil and Herbes De Provence Bread image

Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.

Provided by Glitterhoof

Categories Yeast Breads

Time 2h5m

Yield 1 Loaf

Number Of Ingredients 7

Ingredients

1 teaspoon sugar
2 1/4 teaspoons dry active yeast (1 envelope)
1 cup water, lukewarm
1/4 cup olive oil
1 teaspoon salt
2 1/2 cups flour, more if needed
1 tablespoon herbes de provence (I recommend McCormics)

Steps:

Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
Let the bread cool a little before slicing to serve.