Juicy steak and cheese stacked sandwiches

This old faithful is a definite crowd pleaser.
recipes, sandwiches, steak, easy, quick
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Recipe from: 07 July 2015
Preparation time: 5 min
Cooking time: 10 min


  • 400
    porterhouse steak
  • 10
    sunflower oil
  • 12
    slices crusty white bread
  • 10
    wholegrain mustard
  • 50
  • 4
    slices of Cheddar cheese
  • slices of tomato and salad leaves to serve
Servings: Change Serving


Heat a griddle pan over a high heat. Brush the steaks with a thin layer of oil and place onto the hot pan for 3 minutes per side for medium, or longer if preferred. Remove the meat and cover. Rest for 10 minutes then slice.

While the meat is resting, toast the slices of bread on the same griddle pan.
Mix the mustard and mayonnaise together.
Assemble the sandwich by placing a slice of Cheddar and some steak on one slice of bread. Top with another slice of bread. Spread with the mustard-mayonnaise mixture. Add sliced tomato and salad leaves and top with a third slice of bread. Serve immediately.

Text and image:
Ideas magazine

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2016-09-19 00:00

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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