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The Ultimate Club Sandwich

The ultimate club sandwich

The Ultimate Club Sandwich

Makes 4

Recipe supplied by Sasko

8 slices SASKO Plus+ Cranberry
300g rump steak (at room temp)
2tbsp olive oil
1 onion (sliced)
Pinch salt
1tbsp balsamic vinegar
1tbsp sugar
1 large gherkin (finely diced)
4tbsp mayonnaise
1tbsp Dijon mustard
Rocket/lettuce to serve

For the steak: Put a frying pan on high heat. Season the steak with salt and pepper. Once the pan is smoking hot place the steak in the pan. (You don’t need to add oil as this causes smoke and when the steak browns it forms its own juices that stop it from sticking.) Fry for 2 ½ minutes on each side for medium rare and 3 minutes on each side for medium. Remove from the pan and set aside to rest.

For the caramelised onions: Put the olive oil, onions and salt in a pan and sauté the onions for about 5 minutes until they are translucent. Add the sugar and balsamic and fry for a further 2 minutes until nicely caramelised. Set aside to cool.

For the gherkin mayo: Simply mix the gherkin, mayonnaise and Dijon mustard. Slice the rolls in half and toast them lightly under the grill.

To assemble: Spread a little of the gherkin mayonnaise onto each of the bread slices and top with lettuce/rocket, slice the steak and share the slices between the four sandwiches.
Top with caramelised onions and serve.

Tip 1: When cooking steak: it is important that the steak is at room temperature, if you cook the steak straight from the fridge it will affect the cooking time and often leave the centre of the steak cold/underdone.

Tip 2: It is also important to let the steak ‘rest’ for 2-3 minutes after cooking because if you slice it straight away all of the juices will pour out of the steak and result in the meat being dry.

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Website: sasko.co.za
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Twitter: @SaskoSA

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