Any recipe that includes goat cheese always grabs my attention, but one that also includes caramelized onions AND sweet, vine-ripe, summer tomatoes, practically demands that I try it at home. This photo is of a meal I made last summer, but lost track of the recipe, and never shared it with you here. The memory of its deliciousness, though, is strong, so I was determined to figure it out. (I have the picture ~ how hard could it be?) It's going on the menu plan for this week, and I can hardly wait! This is actually an open-faced sandwich that is quickly broiled before serving. I used a gluten free hamburger roll for the bread and served them with a side salad.
Herbed Goat Cheese and Flank Steak Sandwiches
grilled flank steak (great use of leftovers!)
gluten free hamburger rolls/french bread/or sandwich bread
herbed goat cheese (pre-packaged or made yourself)
1-2 onions, sliced in rings
butter or olive oil for sauteeing onions
2-3 tomatoes, sliced
Bake or grill flank steak ~ or get out your leftover steak! Saute the onion slowly in olive oil/butter until softened or "caramelized." Toast the gluten free rolls a bit and set aside. (Toasting ALWAYS makes gluten free bread more palatable and less crumbly!) Slice tomatoes while bread is toasting.
Spread mayonnaise on rolls, then layer a tomato slice, flank steak, onions, and goat cheese. Place open faced sandwiches on a baking sheet. Bake for 10-15 at 350 degrees. Then, turn on broiler, and place baking sheet underneath until goat cheese is slightly browned on edges.
Homemade Herbed Goat Cheese:
1 11 oz. log of soft goat cheese
3 Tbsp finely chopped Italian parsley
2 tsp finely chopped rosemary
1 tsp minced/pressed garlic
1/2 tsp lemon zest
salt and coarse pepper
Place goat cheese in a bowl and fold in next 5 ingredients until thoroughly combined. Refrigerate, if desired, to make more firm and easier to "crumble" onto the tops of the sandwiches.