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Open-Face Beef and Cheese Sandwiches

Posted Thursday, January 29th 2009 @ 2am
  • 1 pound very lean beef (top round or tenderloin) finely ground
  • 1/2 cup finely chopped onion
  • 2 tablespoons  chopped flat-leaf parsley leaves
  • 1 tablespoon capers
  • 1 tablespoon tomato paste
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper flakes
  • 1 egg, slightly beaten
  • 6 ounces Gruyere cheese, shredded
  • 6 to 8 slices firm white bread, crusts removed and toasted
With a fork gently toss together the meat with the onion, parsley, capers, tomato paste, mustard, salt and pepper.Stir in the egg and cheese. Spread the mixture onto one side of the toast. Place, spread side up, under a preheated broiler and broil for 3-5 minutes or until the mixture is hot through and bubbly. Cut in half or into fourths.   Serve warm.  Serves 8 .

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