- Grilled steak, thinly sliced
- Spicy chipotle slaw
- Crusty bread (this time I used a gruyere roll from Breadzilla in Wainscott)
- Garlic
- Gruyere, thinly sliced
Grill bread brushed lightly with olive oil until it is warmed through and has some nice grill marks. Remove from grill and brush with raw cloves of garlic. Cover one side with sliced steak and cheese and put back on the grill over indirect heat. Cover and cook unit cheese has melted. Add chipotle slaw and serve.
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