Open-face steak sandwich with Parmesan dressing from Bon Appétit Magazine, April 2016 (page 43)

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Notes about this recipe

  • clcorbi on October 29, 2017

    As advertised, this recipe was both fast and good. I had to add a bit more cheese to the dressing to balance it out, as well as slightly more salt than called for. I also didn't bother soaking my slices of red onion in cold water. Otherwise, I followed the recipe as written, and we really enjoyed it. This is a messy sandwich to eat but so worth it.

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