*We bought our loaf from Whole Foods, before it went through it's final baking. (Some of their loaves come in par baked and they bake to fill their shelves.) This gave us more leeway on being able to bake it and toast it without it becoming too crusty.
*We sometimes make this on individual ciabatta rolls. Depending upon how much steak you want on each, you should get 4-6 rolls.
*The steak is seasoned shortly before cooking. This is not a four hour or overnight marinade process. It is so thin that you don't want the seasoning to overwhelm the flavor of your steak, so 10 -15 minutes is really plenty of time.
*Grill option-once you wrap the sandwich in foil, you can heat it on a grill using indirect heat, not directly over the coals or fire. Close the lid to create an outdoor oven and follow directions in recipe for heating the sandwich. You simply want to heat it enough to melt the cheese, then open it for a few minutes to toast the bread.
Recipe from The Merchant Baker Copyright © 2014