Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes.

For the goat cheese

• 4 oz. fresh goat cheese (1/2 cup), at room temperature
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh basil
• 2 tsp. finely grated lemon zest
• 1/2 tsp. minced garlic
• Kosher salt and freshly ground black pepper

For the sandwiches

• Four 1-inch-thick slices sourdough or Tuscan bread
• 1 large clove garlic, cut in half
• Olive oil for brushing and drizzling
• Kosher salt and freshly ground black pepper
• 1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
• 1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
• 2 oz. Parmigiano-Reggiano, shaved

Make the herbed goat chese

In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.

Make the sandwiches

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.


Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.