Categories: Sandwiches/Wraps
Ingredients
- Antipasti
- 1 eggplant
- 1 bell pepper
- 1 tbsp olive oil
- 1/2 tsp salt
- You can also use ready-made grilled antipasti vegetables if you're short on time.
- Caramelized Onions
- 1 large red onion
- 1 tbsp of olive oil
- Pinch of Salt
- Sandwich Sauce
- 3 tbsp Créme Fraîche
- 1/2 tsp ketchup
- 1 tsp apple cider vinegar
- a pinch of salt and freshly ground pepper
- German Steak Sandwich
- 2 steaks, preferably Entrecôte, about 200g each
- 1tbsp butter
- 1/2 tsp coarse salt
- 1 twig rosemary
- 150g fresh mozzarella, sliced
- 2 tbsp cucumber relish
- 2 tsp barbecue sauce
- 4 slices of good-quality bread
Directions
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Start by making the antipasti. Pre-heat the oven to 220°C. Cut the both the eggplant and pepper lengthwise into thin slices and place them on a lined baking sheet. Mix the olive oil with the salt, and lightly brush both sides of the slices with the oil. Place into the oven for 20min or until lightly seared.
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Next up the onions. Slice the red onion into large chunks, don’t worry about chopping it into tiny pieces. Heat the oil in a small sauce pan on low to medium heat. Add the onions and let them simmer on small flame for about 20min, or until they’re soft, transparent and lightly browned. Add a pinch of salt.
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For the sauce, mix together all ingredients in a small bowl.
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Get ready for the sandwich! Heat up a dry, cast-iron pan on maximum setting. Make sure the pan is thoroughly heated before adding the steaks – they should be at room temperature, and patted slightly dry. Sear for 2-3min on each side, then remove from the pan and let them rest for 5min.
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Place the bread on an oven rack and roast them in the oven with the antipasti for 3min.
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In the still hot pan, heat the butter, add rosemary and salt. Toss the steak in the butter for 1min on each side. Remove the meat from the pan, turn off the oven and set aside the onions.
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Time to assemble the sandwiches! Start by spreading 1 tbsp of relish on two slices of bread each. Add the eggplant slices. Using a sharp knife, cut the steack in thin slices. Arrange on the eggplant, and top with the mozzarella. Add the grilled peppers, and finally top with a generous amount of the Sandwich Sauce and a sprinkel of barbecue sauce on top. Close with the other two slices of bread and serve right away.