Barbecued Tenderloin Open-Face Sandwiches Recipe

How to make it

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• Oil the grill so your steaks don't stick.
• Grill the tenderloins to your liking.
• (Approximately 4 minutes per side for medium on a grill heated at medium level. It depends on your grill.)
• During the last 3 minutes of grilling, baste the tenderloins with your barbecue sauce.
• Do the same for the onions.
• Put them on the grill at the same time as the steaks.
• Grill them alongside the steaks and baste with sauce.
• Slice the focaccia in half horizontally so you have two "pie shapes." Then cut the pie shapes in half so you end up with 4 half-moon shapes.
• Baste the cut side with your favorite olive oil.
• You can use flavored olive oil if you want; basil or pepper-infused olive oils work great.
• Grill or broil the cut side until it's lightly browned.
• Put the bread face up on a cookie sheet.
• Cut the filet into 1/4-inch strips.
• Lay the strips, overlapping, side by side on the bread.
• Pile the onions on top.
• Put the grated cheese on top of the pile and put it under the broiler for just a minute to melt the cheese.
• While the cheese is melting, lightly dress your salad greens with olive oil and grate salt and pepper on the salad to taste.
• Take the sandwiches out of the broiler.
• Use a spatula to transfer them to your plates.
• Pile the "salad" on top of the sandwiches and let it cascade down the sides.

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