1 demi baguette or 6” piece of regular baguette cut in half horizontally
4-6 radishes, sliced into thin rounds, then cut into strips (julienne cut)
¼ red onion, thinly sliced
1-2 tablespoons fresh herbs, torn or roughly chopped (parsley, oregano or chives)
1 teaspoon red wine vinegar
½ teaspoon olive oil
Pinch of salt & pepper
1 tablespoon mayonnaise
3-4 ounces thinly sliced cooked steak
2-3 ounces shredded Point Reyes TomaProvence
Instructions
In a small bowl toss radishes, red onion and herbs with vinegar and olive oil. Season with salt and pepper. Set aside.
Spread mayonnaise on bottom slice of bread and evenly distribute steak on top.
Using a Boska barbeclette, heat shredded TomaProvence on a heated grill or gas stove. Cook until cheese is fully melted. Scrape cheese on top of your partially assembled sandwich. Top with radish slaw and top half of baguette.
