During weekdays, I try to cook quick and easy dinner that do not sacrifice taste and nutritional value. Open faced sandwiches are one of them. This refers to a slice of bread topped with warm roasted or fried slice of meats, cold cuts, different spreads like butter, jam, pate or cheese, and vegetables such as lettuce, onions, bell peppers, cucumbers, and tomatoes.

My version of an open faced sandwich is a slice of wheat Italian bread, drizzled with olive oil and grilled in a panini pan. Top it then with lettuce, a store bought Philly-gourmet steak, which I heated up in my cast iron pan, and onions, which I cooked from the juices of the steak. Finish it with a slice of light cheddar cheese. Broil it for a minute until the cheese melts. To make it more flavorful, drizzle it with a honey mustard sauce.

This type of dinner will not make you a slave in the kitchen and bother you to dial for home delivery.

(I had to make one without cheese. My daughter is not a fan of cheese)