|for the toasted sandwich:|
|300 g||rump steak|
|5 ml||fresh chillies — 573|
|180 ml||kale — shredded|
|80 ml||cream cheese — at room temperature|
|30 ml||wholegrain mustard|
|4||bread — sourdough slices|
|60 g||gruyere cheese - sliced|
|1/2||Granny Smith apples — diced|
|30 ml||red onion — finely chopped|
|15 ml||gruyère cheese — sliced|
|salt and freshly ground black pepper|
the toasted sandwich, drizzle the seasoned steak with the olive oil.
a pan over high heat and fry the steak until lightly charred on each side, 2-3
the pan off the heat, remove the meat and allow it to rest for 10 mins and slice
the kale to the warm pan and set aside to wilt slightly.
the cream cheese and mustard together and spread over each slice of sourdough
half of the cheese to two of the bread slices.
the kale and steak on top.
it off with the remaining cheese and close each sandwich up with the remaining
the sandwiches in a flatbed toaster until golden and crisp, 2-3 mins.
the sandwiches can also be fried in a splash of olive oil in a large pan over
medium heat for 2-3 mins per side.
the salsa, stir all of the ingredients together and season lightly.
the sandwiches topped with the crisp tangy salsa.
TIP: For a meat-free alternative, replace the
steak slices with sautéed Oyster mushrooms or fried aubergine rounds.