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Tasty Tuesday: London Broil Open Faced Sammies (Recipe)

Sacha and I are red meat lovers, and every once in a while, I totally crave it. One of our favorite red meat dishes, is a quick and easy open faced sandwich made with London broil.

To make this tasty dinner, you'll need a few simple ingredients:

London Broil
1/4- 1/2 of a white or yellow onion, chopped
Loaf of French bread
Provolone Cheese
Mix of your favorite herbs and spices

Okay- before you do anything else, saute the copped onions on a super low heat setting, in 1 tbsp of unsalted butter. You want a nice golden coloring to the onions. Don't cook them too quickly, or they'll burn, and lose their sweet flavoring.

Beautifully colored onions...

While the onions are sweating, get a little rub together for the London Broil. You can really use whatever flavors you like. My hubby mixes dried mint, salt, pepper, Cayenne pepper, oregano and brown sugar, and rubs it all over the meat.

In a stove top grill pan (if you have it), sear the London broil on both sides, over a medium high heat. You're not really looking to cook the meat through, here. You just want the outside nice and brown. Remove from the pan, and let the meat rest for about three minutes, before cutting into it.

Small cut of London broil, enough for two adults, seared and resting on a cutting board...

Next, slice a large piece off of a loaf of French bread, and split it. Lie the pieces on a baking sheet and pop under the broiler, just to get the bread toasted.

Toasted bread works best- untoasted bread will become soggy from the juices of the meat.

While the bread is toasting (keep an eye on it, so it doesn't burn!), slice the London broil into thin strips for the sandwich. I like the strips cut in half, so they're easier for me to cut through when I'm actually eating the sandwich.

Ready to slice into this yummy London broil... it's okay to taste test a little piece!

After the bread is nice and toasted, take it out of the oven, and then begin adding the slices of London broil on top of the bread. You can arrange it however you want, and cut the meat into smaller pieces, to get it to fit. Cover the face of the bread with as much meat as you have, or want.

Oh, my- my mouth is watering already.

These are going to be yummy!

Here we go, loaded with meat and ready for the other stuff.

After the meat is on the bread, cover the meat with a layer of the onions. The flavor combo of the sweet onions on the rubbed meat is out of this world delicious!

Layer of onions over the meat...

Next, top the sandwiches with Provolone cheese slices. We sort of load them with cheese, because it's very tasty, and we love Provolone. You could use another melting cheese like Swiss, if you prefer.

Cheese them up- don't be shy!

After the cheese has been added, pop them back under the broiler to melt the cheese. When it starts to turn a golden color, or bubble a bit- it's time to take it out!

You'll wind up with this...

This is definitely a fork and knife kind of sandwich. If you're the type of person who likes gravy with this sort of thing, that would probably taste great! We like ours just plain and simple. This is a great meal for any night of the week, or for a Sunday afternoon. If you're feeding a family of four or more, you'll probably use the whole cut of London broil. If there are just two or three of you, cut it in half and freeze the other portion, so you can have this again in the next week or two!

Serve with a salad or your favorite side, and enjoy!

So, how does it look? Go ahead and add it to your meal plan for the coming week! Give it a try and let me know if you liked it!

Bon Appetit!

My MBP Signature

1 comment

  1. This recipe reminds me of when I cooked the beef from this recipe and substituted rice with a baguette bread. Add tomatoes and lettuce and spoon lime/salt/pepper over the sandwich. Yum!



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