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!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
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!)