Open Face Caprese Steak Sandwich
Recipe GLPR467d1d45f0e39f
A sophisticated open-faced sandwich featuring tender grilled strip steak, fresh mozzarella, ripe tomatoes, and fragrant basil on toasted ciabatta bread spread with creamy garlic and herb cheese. The melted mozzarella brings everything together in this elegant Mediterranean-inspired dish.
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Ingredients
2 (12 oz) strip steaks, room temperature
1 tablespoon butter
Salt and pepper to taste
1 loaf (1 lb) ciabatta bread
5.2 oz garlic and herb soft cheese (such as Boursin)
2–3 large tomatoes, cut into thick slices
12 oz fresh mozzarella, sliced
1/3 cup lightly packed fresh basil, torn
Directions
Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
Preheat your oven to 350°F.
Heat a grill pan or cast iron skillet over medium-high heat. Melt the butter in the pan, then carefully add both steaks. Cook for 4–5 minutes per side for medium-rare, or until your desired doneness is reached (internal temperature of 145°F for medium-rare). Turn the steaks only once during cooking.
Transfer the cooked steaks to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute. Thinly slice the steaks against the grain.
While the steaks rest, cut the ciabatta loaf in half lengthwise.
Place both halves cut-side up on a baking sheet. Toast in the preheated oven for 5–7 minutes until lightly golden.
Remove the bread from the oven and let cool slightly. Slice each toasted half into 3 equal pieces to create 6 open-faced sandwich bases.
Spread a generous layer of the garlic and herb cheese evenly over the cut side of each bread piece.
Layer the sliced steak on top of the cheese, dividing equally among the six pieces.
Arrange tomato slices over the steak on each piece.
Sprinkle the torn basil evenly over the tomatoes, then top each piece with sliced fresh mozzarella.
Return the assembled sandwiches to the oven and bake for 5–10 minutes, until the mozzarella is melted and lightly bubbly.
Remove from the oven and serve immediately while warm.
