Name: Rib-Eye and Roasted-Tomato Sandwiches
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 6 medium tomatoes, halved crosswise; 3 shallots, thinly sliced into rings; 3 garlic cloves, smashed; 1/2 cup extra-virgin olive oil; 3 (3/4-inch-thick) boneless rib-eye steaks (about 1 3/4 pound total); 8 slices sourdough bread; 2 tablespoons rice vinegar (not seasoned); 2 teaspoons sugar; 1/2 cup finely chopped cilantro; 1/2 cup finely chopped mint; 1 bunch watercress, tough stems discarded

Rib-Eye and Roasted-Tomato SandwichesRomulo Yanes

Roasting turns a so-so tomato into something pretty tasty, but it makes a high-season beauty that much more amazing. Here, the tomatoes can be roasted ahead of time so you can avoid having your oven on during the afternoon heat.

Cooks' notes:

· Tomatoes can be roasted 1 day ahead, cooled, and chilled, covered. Bring to room temperature before using. · Steaks can be cooked in a hot lightly oiled large (2-burner) ridged grill pan.

Recipe notes

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