The Island Grillstone Open Faced Rib Eye Sandwich was one of the winning recipes on the recent Island Grillstone Facebook contest. This winning recipe was created by Mr. Richard Rollins, altered slightly by Gary in his traditional Cooking-Outdoors style and it just rocks!
|Ribeye steak||2 (1/2 inch thick)|
|Foccacia bread slices/Pumpernickel bread slice||2|
|Sweet vidalia onion||1 , sliced into rings|
|Provolone cheese slices||4|
|Coarsely ground black pepper||To Taste|
|Sea salt||To Taste|
Preheat the grill to 425°F with island grill stone for 15-20 minutes.
Place the focaccia bread slices on the island grill stone. Once done, remove them off the heat.
Season the steaks with coarsely ground black pepper and salt.
Cook the onions over the grill stone until they turn soft. When the onion are cooked half way through place the steaks on the grill stone.
Cook for a couple of minutes and flip the steaks. Put the onions over the steaks while cooking, as shown in the video.
Place cheese slices on the top of layer of onions (2 slices per steak).
Grill until cheese melts and place over the roasted bread slices.
Serve and enjoy!