Grilled Sirloin with Brie on Ciabatta

One of my most glorious moments was managing to surprise Hubby with his dream vacation of an Alaskan Cruise for his college graduation last year. (I LOVE to plan our travels, but keeping it a secret for almost a year?!? Not good for my health...I thought I would burst with excitement.) He worked so hard working full-time and going to school every night for several years and he deserved a big celebration. That trip turned out to be one of the numerous shining highlights of our marriage thus far. One of the many memories from our trip was the all of the delicious food, of course. Strangely enough, one of our favorite meals were these sandwiches that we would order from room service late at night (it didn't seem so late because they had about 20 hours of daylight each day while we were there). They were fairly simple, but they hit the spot after long days of hiking to glaciers and King Salmon fishing, etc... We really enjoyed these sandwiches and the memories they bring back.

Above: View of Hubbard Glacier from our balcony. What a great view to wake up to!

Grilled Sirloin with Brie on Ciabatta

Ingredients:

1 or 2 good quality sirloin steaks, generously seasoned and grilled medium-rare

Brie (preferably double cream), sliced to about ¼-inch thickness

Fresh-baked ciabatta sandwich-size rolls, or other crusty bread of your choice

Directions:

~ Grill steak just long enough to get a good sear on it. (Or to your preferred doneness.) Allow to sit 5 minutes for juices to absorb, and then slice very thin. Preheat oven to 400 degrees.

~Slice ciabatta rolls in half and brush very lightly with olive oil. Lay 2 slices of brie onto top half of sandwich roll and the steak slices onto bottom half of sandwich roll. Place sandwich halves on baking sheet and place in oven until cheese is slightly melted and bread is warm. Remove from oven, assemble, and enjoy! We like ours without any extra condiments or garnish, however, make them your own and have fun with it.