The mother of all toasties! No meat and cheese lover will be able to skip on this toasted sandwich, stuffed with spicy Korean steak, jalapenos, peppers, melty cheese and garlic mayo.
Ingredients
- leftover steak, sliced thinly
- 1 tbsp vegetable oil
- ½ red bell pepper – de-seeded and sliced
- ½ yellow bell pepper – de-seeded and sliced
- 4 thick slices of bread from a large loaf – I used tiger bread
- 2 tbsp salted butter – melted
- ¼ tsp sesame seeds
- 75 g mature cheddar cheese, grated
- ½ small red onion – peeled and sliced
- 2 small jalapenos – sliced
- 3 spring onions – scallions, sliced into thin strips
- 3 tbsp mayonnaise
- 2 tsp sweet chilli sauce
Instructions
- Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan.
- Preheat the sandwich press or pan.
- Take the four slices of bread and brush with melted butter onto one side of each piece.
- Place two of the pieces of bread, butter-side-down onto a chopping board or plate. Top with the cooked peppers, steak slices, sesame seeds and grated cheese. Sprinkle on the red onion, jalapenos and spring onions, then top with the other two bread slices. Make sure the butter-side is facing out.
- Place both of the sandwiches on the sandwich press and pull the lid down. Alternatively, use a pan and toast sandwich on the stovetop. Cook for 3-4 minutes, checking occasionally until the bread is golden brown and the cheese has melted.
- Remove from heat. Mix together the mayonnaise and remaining minced garlic. Open the tops of the toasted sandwiches and drizzle on the garlic mayo and the sweet chilli sauce. Replace the tops of the toasted sandwiches, and serve immediately.
Adapted from Kitchen Sanctuary
