A gloriously messy double-decker steak sandwich, piled with melted cheese, onion, spinach and chilli sauce. It’s the perfect sandwich when you have leftover steak, culotte (rump cap), roast beef or beef fillet to use up.
It comes together in no time, and it’s a real step up from a classic toastie.
Fill it with whatever cheeses you have – I’ve used grated mozzarella and cheddar. You can also use Vesterhavsost (a Danish aged hard cheese), gruyère or whatever your fridge happens to hold, and a mix works well.
I can warmly recommend Chu Chum chilli sauce – the best chilli sauce on the market, if you ask me – and it’s just right, almost indispensable, in a sandwich like this 😉
Steak Sandwich with Melted Cheese
Recipe for a gloriously messy sandwich with steak, cheese and chilli sauce.
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Ingredients
- 6 slices sandwich bread – I use sourdough toast bread from Paagen
- 160 g leftover steak, culotte (rump cap), beef fillet or similar
- 4 slices cheddar
- 100 g grated mozzarella
- 2 handfuls spinach
- 1/2 onion, finely sliced
- 4 tbsp good chilli sauce – I always use Chu Chum
- Freshly ground pepper
- Rocket for the top, optional
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Method
- Slice the meat thinly.
- Spread 4 of the bread slices with chilli sauce and top the bottom slices with half of the mozzarella, onion, spinach and meat, then lay a slice of cheddar on top. Use only half of all the ingredients, so you have enough for the next layer too.*It helps to scrunch the spinach in your hand first to soften the leaves, so they take up less room.
- Place the middle slice of bread on top – it’s a good idea to pop it in the toaster first so it’s crisp.
- Top again with the rest of the mozzarella, onion, spinach and meat, finish with the last slice of cheddar and place the final slice of bread on top, chilli side down.
- Toast the sandwiches in a sandwich toaster, or in a frying pan with a little oil, until heated through, crisp and golden.
- Serve with freshly ground pepper and rocket on top, if you like.
Nutrition
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