It’s British Sandwich Week! If you needed an excuse to celebrate, rather than have a limp ham sarnie push the boat out and have a proper steak sandwich. Don’t just stop there: get decent bread, some onions, some mushrooms, some greenery and slap some lovely sauce on it.
In this case I used one of Heinz’s new sauces: a creamy pepper sauce. I’m a devotee of their Seriously Good mayonnaise because of it’s creamy texture and excellent flavour so I couldn’t wait to try this. The pepper sauce is smooth and lightly tangy with a definite tickle on the tongue from the pepper flavour. Works great in a steak sandwich! I also tried others in the range: creamy chive sauce (great on a jacket potato); tomato & garlic sauce (great with asparagus); and béarnaise (great with a boiled egg). Visit their website for more info.
Looking for more steak sandwiches? Try my Viking rib-eye bagel or Jan’s steak ciabatta.
steak sandwich
Ingredients
- 2 tablespoons olive oil
- 50 g butter
- 2 large onions finely sliced
- 2 cloves garlic finely sliced
- 500 g sirloin steak
- 100 g rocket or spinach
- 100 g chestnut mushrooms finely sliced
- 1 baguette
- 100 g Heinz Seriously Good Creamy Pepper Sauce
Instructions
- Heat half the oil and the butter in a large frying pan over a medium heat. Add the onions, mushrooms and garlic and cook, stirring, for about 10 mins, until golden and beginning to caramelise. Remove from the pan with a slotted spoon and set aside.
- Add the rest of the oil to the pan, and turn up the heat. Season the steaks and cook for 2-3 mins per side, or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes before slicing.
- Arrange the leaves over the halved baguette, then top with the onion and mushroom mixture followed by the steak. Spoon on the pepper sauce and sandwich together. Serve immediately.
