How to Prepare Perfect 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. These hearty sandwiches are great for feeding a crowd.

Top with spinach leaves, beetroot and horseradish relish, steaks. The Best Open Face Sandwich Recipes on Yummly A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. You can have Open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Open steak polenta sandwich with asparagus and horseradish

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

Griddle the bread for a minute or two on each side until lightly toasted. I have made this delicious sandwich so many times over the years for my family and friends. The shrimp (rejer) salad sandwich is great for both as a. Chef Devan shows you how to make a steak sandwich, grilled and topped to perfection.

Open steak polenta sandwich with asparagus and horseradish instructions

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.

Freshly picked asparagus - sweet and crunchy - perfectly combines with a poached egg on dark rye and black tahini. Mark your calendar: It's steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!) Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Season the steaks and brush with the remaining oil on both sides and cook according to your preference.