This Western Canadian style open faced sandwich has some serious toppings!! Whisky bacon piled high will make this sandwich feel like you are in the wild west!
|6||slices Maple Leaf® Canadian CraftTM Canadian Whisky and Apple Bacon|
|2||7oz (200 g) strip loin steaks|
|3 tbsp||(45 mL) butter + 1/3 cup (75 mL) butter|
|1||whole garlic head|
|1/2 tsp||(2.5 mL) olive oil|
|1/4 cup||(60 mL) stilton cheese, crumbled|
|3/4 cup||(175 mL) arugula|
|2 tbsp||(30 mL) steak spice|
|1||6 inch (15 cm) ciabatta baguette, sliced lengthwise|
Heat oven to 400 degrees.
Carefully slice ¼ of an inch of the top of the garlic to expose the cloves.
Drizzle with olive oil and sprinkle with salt and pepper.
Wrap tightly in tin foil. Roast for 15 to 20 minutes or until softened.
Remove from oven and set aside. Meanwhile heat 3 tbsp butter in a large skillet over medium high heat.
Cook onions for 8 to 10 minutes stirring often until softened and browning.
Season with salt and pepper. Set aside. Heat a large skillet over medium high heat.
Cook bacon 4 to 5 minutes or until browned and just crisp.
Remove from skillet onto a paper towel lined plate.
Set aside and keep warm. Melt butter in a small pot.
Gently squeeze roasted garlic into butter and mash with the back of a fork. In the same pan as the bacon was cooked, heat over medium high.
Season steak with steak seasoning and salt and pepper.
Cook steak to desired doneness. Set oven to broil.
Baste each slice of bread with roasted garlic butter and set under broiler for 30 seconds to 1 minutes or until golden brown.
Assemble sandwich by placing steak onto break followed by caramelized onions, bacon, arugula and sprinkle with stilton cheese. Serve immediately.
Serve with shoe string French fries. Use any remaining roasted garlic and mix into mayonnaise to make a garlic aioli to dip French fries. Pair with your favourite Canadian craft beer.
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