Open-Face Ribeye Sandwiches

These open-face ribeye sandwiches feature juicy, pepper-crusted steak layered over toasted ciabatta with creamy garlic-and-herb goat cheese, crisp arugula, and sweet cherry tomatoes. Finished with a maple-Dijon vinaigrette, they’re perfect for a gourmet lunch or casual dinner.

Recipe Information

Total Time:

Yield:

2 servings (½ sandwich each)

Ingredients

Maple-Dijon Vinaigrette

1 tablespoon Dijon mustard

1 tablespoon pure maple syrup

½ tablespoon fresh lemon juice

½ tablespoon olive oil

Salt and black pepper, to taste

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Sandwich

1 (6-ounce) ribeye steak

Crushed black peppercorns

Kosher salt

2 ounces garlic-and-herb goat cheese

2 slices ciabatta, toasted

½ cup arugula lettuce

Red and yellow cherry tomatoes, halved

Directions

For vinaigrette, whisk together vinaigrette ingredients. Set aside.
Remove steak from refrigerator 30 minutes before cooking to bring to room temperature.
Preheat a medium skillet over high heat. Coat both sides of steak with crushed peppercorns and salt. Place steak in hot skillet; cook for 2 minutes on each side or to desired doneness. Transfer steak to cutting board; let rest for 5 minutes. Slice into thin strips.
To assemble sandwiches, spread 1 ounce goat cheese on each ciabatta slice; layer arugula, steak strips and tomatoes on top. Drizzle with vinaigrette; cut each in half to serve.