Chef Johnny Poche Aussie Strip Steak Sandwich
- Prep time 10Min
- Cook time 5Min
- Technique Grill
- Meat Beef
- Cut Striploin
- Serves 4
As a part of our Kitchen Collaborative project, Chef Johnny Poche created a sandwich fit for a king!
Ingredients
- 600g Aussie strip steaks cooked and cooled, sliced on a strong bias. (Approx. 20 slices)
- 200g rosemary mayonnaise
- 200g Italian tapenade
- 1 large roasted red pepper, cut into strips
- 8 sliced of fresh mozzarella
- 30g baby spinach leaves
Method
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Cut bread in half lengthwise and toast or grill it to your liking.
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Spread both sides of toasted bread with mayonnaise.
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On the bottom side of the sandwich shingle sliced steak to cover all of the bread.
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Evenly spread the Italian tapenade all over the steak.
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Evenly place roasted red peppers over steak.
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Evenly place fresh mozzarella over steak.
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Top with spinach and place the top of the ciabatta on top of the sandwich.
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Cut into 4 sandwiches and enjoy!
