FOOTLONG STEAK SANGA

by

JAMIE GANNON

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Footlong Steak Sarnie
Yield 4
Author Jamie Gannon
Prep time
10 Min
Cook time
10 Min
Total time
20 Min

Footlong Steak Sarnie

Satisfy your hunger with Jamie Gannon’s Footlong Steak Sarnie – the ultimate mid-week indulgence! Juicy minute steaks, caramelised balsamic onions, melted cheddar, and fresh rocket, all packed into a crispy Turkish loaf. Finished with a generous drizzle of Meet the Aioli’s Barbecue Burger Sauce, this sandwich is bold, rich, and bursting with flavour. Quick to prep, fast to cook – perfect for a weeknight feast!

Ingredients

  • 1 x full Turkish loaf
  • 4 x 80g minute steaks
  • 50g rocket
  • 2 x large tomatoes sliced
  • 1 x large red onion (cut into rings 1cm)
  • 4 slices of cheddar cheese
  • 1 bottle Meet the Aioli’s BBQ Burger Sauce
  • Extra Virgin Olive Oil
  • Sea salt / cracked pepper
  • 50ml balsamic vinegar

Instructions

  1. Preheat oven to 180°
  2. Slice the Turkish loaf in half lengthways. Place the two halves on a tray, cut side up.
  3. Slice the onions into thick rings. Heat a frying pan over low to medium heat and add a splash of extra virgin olive oil, Add the separated onion rings to the pan.
  4. Add balsamic vinegar and cook until the onions become sticky and caramelised. Season with a pinch of salt, then remove from the pan and set aside.
  5. Season both sides of the steaks generously with salt and pepper, and a drizzle of olive oil. Once the pan is hot, add the steaks and cook for 2 minutes on each side, or until they change colour.
  6. Lay each steak on the bottom half of the toasted Turkish loaf. Top the steaks with the caramelised onions. Add a slice of cheese on top.
  7. Transfer the tray to the oven to melt the cheese and warm the bread for a few minutes. Remove from the oven once the cheese is melted and the bread is crispy.
  8. Add sliced tomatoes and rocket for freshness. Spread Meet the Aioli’s BBQ Burger Sauce on the top half of the Turkish loaf. Close the sandwich and cut it into four portions.

Notes

Tip - For easier cutting, store the bread in the fridge for about an hour (this helps firm up the bread).

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