Tuesday, June 22, 2010

Mini Open Faced Sandwiches with Parsley Oil and Aged Provolone

Last night, I kicked the week off with a fun new recipe! Sunday was Father's Day and Austin and I cooked for his family Sunday night at the lodge. It was fun to cook together and we ended up with leftover grilled filet that was too good to let go to waste---enter Bobby Flay's great steak sandwich recipe! I did modify the recipe some, the original can be found here.

On with the show: I started things off the best way by making a mint julep.
You start with fresh mint, luckily I started a little herb garden in the spring and the mint is coming in full force.


Step One: Muddle mint leaves with simple syrup.


Step Two: Top with crushed ice.


Step Three: Add the bourbon!


Now that we started things off right, on with the recipe:
Begin with a great loaf of french bread.


Slice.


Next, mix together a simple parsley oil. Chopped parsley, oil, salt and pepper.


After making the parsley oil, butter the sliced bread, put it on a hot grill pan and slice the steak.



Flip the bread over after 30 to 40 seconds and place a slice of provolone on each piece. After 30 more seconds, move the bread to a platter. I found that it was best to use tongs for this little task.


Finally top the bread with the sliced filet and parsley oil and enjoy!




Austin rated this in the Top Three of the best things I've cooked so that goes to show its level of deliciousness and I must agree! mmmmmm!