1 (4-ounce) can artichoke hearts, drained, cleaned and chopped
8 slices smoked mozzarella cheese, thinly sliced
2 Roma tomatoes, seeded and diced
1 yellow tomato, seeded and diced
Kosher salt and freshly ground pepper to taste
Directions:
Preheat grill on med-high. Season ribeye steaks with salt and pepper.
Grill steaks to desired doneness. Brush bread with olive oil; lightly toast on grill, cut side down until lightly browned.
Top each ciabatta half with cream cheese, steak, artichoke hearts and 2 slices mozzarella cheese. Place on top rack of grill, turn heat to low, close lid and allow cheese to melt for 3 to 4 minutes.
Serve open faced and garnish with diced yellow and red tomatoes.
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Ribeye Sandwich
Serves 4
Ingredients:
4 (8-ounce) Certified Angus Beef ® ribeye steaks
2 ciabatta rolls cut in half
2 teaspoons olive oil
8 ounces herb cream cheese
1 (4-ounce) can artichoke hearts, drained, cleaned and chopped
8 slices smoked mozzarella cheese, thinly sliced
2 Roma tomatoes, seeded and diced
1 yellow tomato, seeded and diced
Kosher salt and freshly ground pepper to taste
Directions:
Preheat grill on med-high. Season ribeye steaks with salt and pepper.
Grill steaks to desired doneness. Brush bread with olive oil; lightly toast on grill, cut side down until lightly browned.
Top each ciabatta half with cream cheese, steak, artichoke hearts and 2 slices mozzarella cheese. Place on top rack of grill, turn heat to low, close lid and allow cheese to melt for 3 to 4 minutes.
Serve open faced and garnish with diced yellow and red tomatoes.
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