Easiest Way to Cook Appetizing Open steak polenta sandwich with asparagus and horseradish

Open steak polenta sandwich with asparagus and horseradish. Serve polenta wedges with asparagus and creamy mushrooms. To create neat wedges, loosen and invert the polenta from the baking dish, then cut. I have made this delicious sandwich so many times over the years for my family and friends.

Griddle the bread for a minute or two on each side until lightly toasted. Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. The Best Open Face Sandwich Recipes on Yummly You can cook Open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Open steak polenta sandwich with asparagus and horseradish

1. Prepare 10 oz of ribeye steak.
2. You need 500 g of cooked polenta sliced into 4 thin sheet.
3. It's 130 g of asparagus.
4. Prepare 40 g of parmesan.
5. It's 2 tbsp of capers.
6. You need of Salt.
7. It's of Black pepper.
8. It's of Horseradish sauce.
9. It's of Side salad.
10. It's of Olive oil.

Chef Devan shows you how to make a steak sandwich, grilled and topped to perfection. Freshly picked asparagus - sweet and crunchy - perfectly combines with a poached egg on dark rye and black tahini. Horseradish, a traditional complement to beef, adds heat to the fat-free sour cream dressing that tops this robust sandwich. Just before serving, on cutting board with very sharp knife, thinly slice steak.

Open steak polenta sandwich with asparagus and horseradish step by step

1. Trimm the ends of asparagus and brush it with olive oil. Cut polenta into thin sheets or just cook it from scratch making thin layer. Brush polenta with olive oil.
2. Heat up bbq. I like it hot for steak, medium for asoaragus and polenta reguires hot grill as well and oil to not let it stick to it. It took more less the same time to cook it these 3 things I cooked steak to medium and let it to rest. I turned polenta after 3 min, the same as steak. Season the steak.
3. Brush polenta with horseradish sauce. Slice up steak after few min. of resting. Cut asparagus in 2. Put it on polenta together with capers and sprinkle with parmesan. Close the lid in bbq and cook it few min further to melt parmesan.
4. Serve it with side salad. I had mine with 'beetroot' salad.

For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping. This incredible open-faced steak sandwich is made with carefully marinated and grilled flank steak with melted Sargento® Sliced Garlic & Herb Jack Cheese. Season the steaks and brush with the remaining oil on both sides and cook according to your preference.