Makes 1 sandwich
Tender sliced steak is topped with melted TomaProvence cheese for this delicious crusty baguette sandwich. Use your barbaclette on the hot grill right after cooking the steak for easy, perfectly melted cheese. Finished with a bright, peppery radish slaw tossed in vinegar and fresh herbs, this elegant sandwich delivers bold, complex flavors in every bite. (If you don’t have a barbaclette, you can melt the cheese directly in a small nonstick skillet over medium heat.)
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
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.
Serve.
