Open-Faced Greek Steak Sandwiches

Step 1

Pre-heat the oven to 400 degrees. Place the baguette slices on a foil-lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-14 minutes until the edges are golden.

Step 2

Combine the feta and cream cheese in the bowl of a food processor and run the food processor for 3-5 minutes until completely smooth and set aside.

Step 3

Bring the oil to medium heat in a large skillet. Add the basil, oregano, rosemary and garlic to the hot oil and stir together. Add the steak strips and stir to coat with the oil and spices. Sprinkle with a bit of salt and pepper. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste.

Step 4

To build each sandwich*, take a toasted baguette slice and spread about 1 ½ tablespoons of the whipped feta across the surface. Top with 1/4th of the cooked steak (for me this was about 1.5 ounces), a chopped olive, half of a chopped cherry tomato and half a tablespoon of diced cucumbers.

Step 5

*Build each sandwich to serve! If you are only serving one at a time, you can either toast all the baguette slices at once and use them as needed for a few days (store in a sealed zip-top bag) or you can just make the toasted bread as needed.  Store the whipped feta and cooked steak in separate containers in the fridge and compile the ingredients as needed!