Sourdough Toast With Greek Topping Recipes
SOURDOUGH TOAST WITH GREEK TOPPING
Make and share this Sourdough Toast With Greek Topping recipe from Food.com.
Provided by Dan Churchill
Categories Breads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine olives, tomatoes, cucumber, chopped dill, capers, olive oil, red wine vinegar, salt and pepper.
- Spoon over sourdough toast and top with crumbled feta cheese, dill sprigs and ground black pepper.
Nutrition Facts : Calories 276.3, Fat 16.9, SaturatedFat 3.9, Cholesterol 30.2, Sodium 574.9, Carbohydrate 25.9, Fiber 2.8, Sugar 4, Protein 6.6
SKILLET STEAK AND ONION ON SOURDOUGH TOAST
These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don't be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what's already a knockout dish.
Yield makes 2 servings
Number Of Ingredients 7
Steps:
- Toast the bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of each steak; sprinkle the steaks lightly with salt. Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat. Add the steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place one steak on each toast; pour any pan juices over.
- Melt the remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add the onion and sauté until soft and golden, about 8 minutes. Add the beer and half of the thyme. Boil until the liquid thickens, about 2 minutes. Season with salt and pepper.
- Spoon the onion mixture over the steaks. Sprinkle with the remaining thyme.
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