OPEN FACED GRILLED FILLET SANDWICHES with MAYTAG BLUE CHEESE SAUCE

OPEN FACED GRILLED FILLET SANDWICHES

with

MAYTAG BLUE CHEESE SAUCE

***

1 loaf crusty bread, cut into 1/4" slices

1 LB. fillet steaks

1 bunch arugula

2 TBS. olive oil, divided

1 package grape tomatoes

salt & pepper

Maytag Blue Cheese Sauce

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1/4 LB. Maytag blue cheese

2/3 cup sour cream

1/3 cup mayonnaise

2 tsp. Worcestershire sauce

1 tsp. salt

1 tsp. pepper

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Preheat grill on high for 10 minutes.

Preheat oven to 400*
For blue cheese sauce.
 Mix together blue cheese, sour cream ,mayonnaise,
 Worcestershire sauce, salt & pepper until smooth and creamy.

On a cookie sheet place tomatoes. Top with 1 TBS. olive oil and S&P.

Bake for 20-25 minutes, or until tomatoes just start to burst.

Season fillets with remaining oil, salt and pepper, generously.

Grill to about medium rare.Or to your liking.

Allow to rest, then thinly slice the beef.

Toast bread rounds until light golden brown.

Now assemble...

Slather toast with blue cheese sauce. Placea few leaves

of arugula on toast. Top with sliced beef and roasted tomato.

Sprinkle with salt and pepper.

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