Open-Faced Steak Sandwich

A great sandwich using grilled or sautéed Coleman sirloin or rib-eye steak.

Ingredients:

• 1/4 cup Vera Jane's Extra-Virgin Olive Oil
• 1 medium sweet onion, sliced very thin
• 1 Tbsp sugar
• 6 Tbsp toasted walnuts, chopped
• 3 oz Gorgonzola cheese, crumbled
• 3 Tbsp sun-dried tomatoes (packed in oil), drained and chopped
• 3 Tbsp spinach leaves, chopped
• Unsalted butter, room temperature (about 2 Tbsp)
• 4 slices (1/2-inch thick) Rustic Country or Farmhouse bread
• 1 1/2 lbs Coleman sirloin or rib-eye steak, sliced diagonally into thin slices
• Freshly ground pepper (coarsely ground) or Italian seasoning

Directions:

Heat olive oil in skillet. Caramelize onions over low heat; add sugar and cook until golden brown. Remove onions; set aside. Save skillet with excess oil to use later.

Mix walnuts, Gorgonzola cheese, tomatoes, and chopped spinach in a bowl.

Preheat oven to 425°F. Spread soft butter over each bread slice, and arrange on a baking sheet, butter side up. Bake bread until golden brown, about 8 minutes; set aside. Reduce oven temperature to 350°F.

Sauté beef slices about 3 to 5 minutes in skillet until medium-rare. Divide evenly on top of each bread slice. Spoon cheese mixture over beef, and top with grilled onions. Season with pepper or Italian seasoning, if desired. Bake the open-faced sandwiches until the cheese is melted.

Makes 4 servings

Per serving: 641 calories (58% calories from fat); 42g total fat; 15g saturated fat; 125mg cholesterol; 565mg sodium; 25g total carbohydrates; 46g protein