Hot Lamb Sandwich with Chunky Balsamic Tomatoes

Preheat indoor grill pan (or large saute pan) over medium-high heat. Brush with oil.

Season steaks on both sides with salt and pepper. When grill is smoking hot, add steaks to pan and arrange onion slices around. Grill steaks until medium-rare, about 4-5 minutes per side.

Meanwhile, also grill onions, flipping once, until caramelized and softened then remove from heat.

Remove steaks from grill when cooked to desired doneness and let rest while finishing the assembly of the sandwiches.

While steaks are cooking, make the chunky tomato salad. Cut tomatoes in half horizontally and squeeze to discard seeds. Chop tomatoes roughly into smallish but bite-sized pieces.

In a bowl, splash tomatoes with balsamic and drizzle with olive oil. Toss lightly with salt and pepper to taste along with basil. Set aside until sandwich assembly.

While steaks are resting, cut baguettes into four pieces and slice in half horizontally. Toast cut side down on grill.

To assemble, thinly slice the lamb and divide among sandwiches. Top with tomatoes, grilled onions and feta. Serve immediately.