recipe from williams sonoma
makes 4
1/4 lb. soft fresh goat cheese
4 roasted red bell peppers, sliced
2 cups thinly sliced grilled tri-tip
1 Tbs. balsamic vinegar
1/4 cup slivered fresh basil
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Toast the bread
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.
Assemble the sandwiches
While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately.
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.
Assemble the sandwiches
While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately.
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