Steak sandwich

Ingredients (serves 4)

• 1 large brown onion, halved, sliced
• 2 tablespoons olive oil
• 1/3 cup whole-egg mayonnaise
• 1 garlic clove, crushed
• 4 (150g each) beef rump steaks
• 1 Turkish bread loaf
• 80g baby rocket
• 2 tomatoes, sliced

 

Method

1. Preheat a barbecue plate and grill or a chargrill pan on medium heat. Place onion and 1 tablespoon of oil in a bowl. Toss to combine. Add onion to barbecue plate. Cook, stirring, for 5 to 6 minutes or until softened and light golden. Remove to a plate and cover to keep warm.
2. Meanwhile, combine mayonnaise and garlic in a small bowl. Set aside.
3. Brush steaks with remaining oil and season with salt and pepper. Grill for 2 minutes on each side for medium or until cooked to your liking. Remove to a plate and cover to keep warm.
4. Cut bread crossways into 4 pieces. Cut pieces in half lengthways. Grill both sides of bread for 30 seconds to 1 minute or until toasted. Spread garlic mayonnaise over toasted sides of bread. Top bread bases with rocket, tomato, steak, onion and bread tops. Serve.

Melted cheese sandwich

Makes

1

Ingredients

• 30g butter
• 2 slices of fresh white bread
• 40g bocconcini, sliced
• 2-3 fresh basil leaves
• 1 small vine-ripened tomato, thickly sliced
• plain flour, to coat
• 1 egg, lightly beaten
• 1 cup of fresh white breadcrumbs

 

Method

1. Use half a tablespoon of butter to lightly butter one side of each slices of bread.
2. Place the bocconcini, basil & tomato on the buttered side of one slice, top with the remaining slice of bread (buttered side down) and gently squeeze the edges of the bread together.
3. Place the flour, egg and breadcrumbs in separate, shallow dishes. Use a pastry brush to brush the top and bottom of the sandwich with a little milk.
4. Carefully dip the sandwich in flour to lightly coat in breadcrumbs. Cover and refrigerate until needed.
5. When ready to cook heat remaining butter and the oil in a non-stick frypan over medium heat.
6. Once the butter starts to sizzle, add the sandwich and fry for 2-3 minutes each side or until golden all over. Serve warm.

Breakfast Biscuit Sandwiches

INGREDIENTS

 

4        Pillsbury® Grands!® frozen buttermilk biscuits (from 4 lb 11-oz bag)

2        eggs

2        tablespoons milk

1/8     teaspoon salt

1/8     teaspoon pepper

2        tablespoons shredded sharp Cheddar cheese

4        slices packaged precooked bacon, cut in half crosswise

 

DIRECTIONS

 

1 Heat oven to 375°F. Bake biscuits as directed on bag. 2 Meanwhile, spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper. Pour into pie plate. Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese. Cover with plastic wrap. 3 Microwave bacon as directed on package. 4 Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits.

Use fully cooked sausage patties or slices of ham in place of the bacon.