Beef & Goat Cheese Sandwiches

Make these open-face sandwiches using leftover grilled tri-tip. You can use 3 to 4 oil-packed sun-dried tomatoes, drained and cut into strips, in place of the roasted peppers.

Ingredients

1. 8 slices crusty country bread
2. 1/4 lb. soft fresh goat cheese
3. 4 roasted red bell peppers, sliced
4. 2 cups thinly sliced grilled tri-tip (see related
5. recipe at left)
6. 1 Tbs. balsamic vinegar
7. 1/4 cup slivered fresh basil

Directions

1. Preheat a broiler. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread on one side, watching carefully to prevent burning, about 1 minute. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef. Broil until the beef is warmed through, about 1 minute.
2. While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately. Serves 4.

Notes