Thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes.
Make the herbed goat chese
In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.
Make the sandwiches
Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.
Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.
Make Ahead Tips
You can make and refrigerate the goat cheese mixture up to 3 days ahead.
nutrition information (per serving):
19, Fat Calories
170, Saturated Fat
32, Monounsaturated Fat
58, Polyunsaturated Fat
Photo: Scott Phillips