Scrumptious steak sandwich


Bill Granger calls his steak sandwich recipe perfect, which is pretty hard to top. I decided to experiment with the basic elements of this weekend dish but definitely leave out his garlic creme.

We both agreed that our scrumptious version was one of the best steak sandwiches we’ve had in a long time. It just goes to show that going to a bit more effort to choose good quality ingredients makes a big impact in the finale. We selected fresh ciabatta bread and accidently discovered a biodynamic organic Tilsit (a German style hard cheese) made by Paris Creek Cheese. I was pleased to find a chutney without chilli which was the delectable Tomato and Sultana Chutney by Maggie Beer (highly recommended).

This would make an ideal relaxed bbq dish for your next party.

1 loaf of ciabatta bread
Handful of rocket
2 slices of sirloin, fillet or scotch steak
2 slices of cheddar, or similar
1 red onion, sliced
4 tsps tomato chutney
Olive oil

  1. Cook onions in olive oil on the bbq. When finished remove from the heat and set aside.
  2. Slice ciabatta bread into bun sizes and cut in half. Briefly crisp the inside of the ciabatta bread on the bbq.
  3. Add the steak to the bbq and cook to desired doneness.
  4. Assemble sandwich by drizzling olive oil on the bottom slice of ciabatta. Then add the rocket, steak, cheddar, onion and tomato jam. Finish off with top slice of ciabatta.


  • Use gluten free bread rolls or bread.
  • Add some avocado instead of cheese for dairy intolerant people.
  • If you can’t find tomato chutney, try a tomato jam or simply slice of real tomato.

Reuben sandwich recipe

Reuben Sandwich

The Reuben sandwich was created by Arthur Reuben, owner of Reuben’s Delicatessen, which no longer exists but was one of New York’s more well-known delis in its day. Jared Ingersoll does his take on a toasted Reuben sandwich in “Danks Street Depot”. I’ve tried to take it back to its original recipe, but this is the first time I’ve eaten one so I can’t guarantee its authenticity!

Take two slices of rye bread and spread each one with dijon mustard. On each slice of bread layer: a slice of pastrami (or corned beef) and a slice of swiss cheese. Then put the Sauerkeraut on one side, so that when you combine the two halves it is in the middle. Fry the sandwich in a frying pan. You’ll know it is ready when the cheese starts to ooze. Garnish with a pickle on the side.

Big M has taken to these sandwiches, but I suspect he’s just trying to use up the large bottle of sauerkeraut in the fridge!