"Witches"

Why "witches"? Because these are sandwiches with out the "sand", of course. I think the boys thought it just sounded better than "bread-free sandwiches".

If you don't need to avoid starch, you can use your favorite gluten-free bread to make amazing open-faced toasted sandwiches. However, if you can't have starch, or if you simply want to make them without the bread, they are just as amazing.

Steak Marinade:
1/2 cup tamari
1/2 cup olive oil
4 1/2 tablespoons honey
6 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon kosher salt
2 pounds flank steak

Chipotle Mayo:
3/4 cup mayonnaise
1/2 can chipotle peppers in adobo sauce (7 ounce)
pinch of salt

Topping:
1/2 onion, caramelized (optional)
sliced smoked provalone cheese

1. Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor.

2. Preheat an outdoor grill for medium-high heat. Discard marinade.

3. Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.

4. Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and saltin a medium bowl. Add adobo sauce until sauce is as spicy as you'd like. Serve the sauce with the steak.

5. Makes Fabulous Sandwiches (crustless or otherwise). While steak is marinating and cooking, carmelize some onions. Divide sliced steak into several piles on a foil-lined pan (for crustless sandwiches) or divide into rolls of your choice. Top sliced steak with carmelized onions, chipotle mayo,and smoked provalone. Place under broiler to melt cheese.