Open Faced Steak Caprese Sandwiches
These Open Faced Steak Caprese Sandwiches are a deliciously simple lunch idea layered with buffalo mozzarella, arugula, balsamic vinegar and thinly sliced red onion on fresh focaccia bread!
Servings: 4 sandwiches
- 2 tbsp olive oil
- 2 quick-fry sirloin steaks about 1-inch thick
- 2 vine or plum tomatoes
- baby arugula
- 8 basil leaves
- 1 small red onion thinly sliced
- 1 log buffalo mozzarella sliced
- 1 loaf of long focaccia bread
- 4 tsp balsamic vinegar divided
- Salt and pepper
In a large frying pan, heat olive oil over med-high heat. Season steaks with salt and pepper.
When oil starts to smoke, add steaks. Sear on each side for 1-2 min (more if you'd like it more well-done). Let steak sit for 5 min before slicing thinly across the grain.
Meanwhile, preheat oven broiler to highest setting. Slice focaccia bread in half, then cut into 4 equal pieces.
Toast bread for 2-3 min under broiler. Add 3-4 slices of cheese, followed by red onion, 2-3 slices tomato, 2 basil leaves, half of each steak, a handful of arugula and 1 tsp of balsamic vinegar per toast. Serve immediately and save leftover slices of bread for another purpose (they can be frozen for the next time you make this meal!)