Recipe: Appetizing Open steak polenta sandwich with asparagus and horseradish

Open steak polenta sandwich with asparagus and horseradish. These hearty sandwiches are great for feeding a crowd. Most of the elements here can be prepared in advance. Place the toast slices on serving plates and spread with the mayonnaise.

Asparagus Sandwiches, Baguette Sandwiches With Asparagus, Awesome Asparagus Sandwich. Greyère, Asparagus and Prosciutto Open-Face SandwichSimple Healthy Kitchen. A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. You can cook Open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Open steak polenta sandwich with asparagus and horseradish

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

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. And while the barbie is all about that perfect steak or snag, here at GT we're great believers in the power of the almighty condiment. Our desert-island condiment of choice is barbecue sauce - homemade, of course.

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.

Both North and South Carolina in the USA stake claims to the sauce's origins. My husband and I stopped by for a late lunch -sandwiches, fries and beer. We ate out on the patio. Serve polenta wedges with asparagus and creamy mushrooms. To create neat wedges, loosen and invert the polenta from the baking dish, then cut.