MIGHTY SWISS MUSHROOM STEAK SANDWICH

• servings: SERVES: 1
• total time: 15 minutes

Ingredients

2 x 100 g thin (5 mm thick) slices rib-eye or other steak ('sizzle steak')'

¼ tsp salt*

¼ tsp black pepper

1 tbsp vegetable oil

AIOLI

1 tbsp mayonnaise*, preferably whole-egg

⅛ tsp finely grated garlic*

SANDWICH

Ciabatta or other bread of choice (the size of your steak), split in half

Handful of rocket or other leafy greens of choice

SWISS MUSHROOMS

½ tbsp vegetable oil

1 very large mushroom? (about 8 cm wide), cut into

7 mm thick slices

⅛ tsp salt*

⅛ tsp black pepper

1 slice Swiss cheese? or other melting cheese of choice

Directions

Aioli - Mix the aioli ingredients in a small bowl, then set aside to let the flavours meld

Sear steak - Sprinkle the steak with the salt and pepper. Heat the vegetable oil in a cast-iron frying pan* over high heat until smoking. (You want to get it very hot for maximum browning in a very quick cook time!) Add the steaks and cook each side for just 1 minute, then transfer to a plate.

Toast bread - Remove the pan from the stove and let it cool for a bit, then return it to the stove over medium-high heat. Put the bread cut-face down in the pan and press down lightly so it soaks up the juices. Toast for 1 minute until light golden, then transfer to a serving plate.

Swiss mushrooms - Add the oil in the same pan still over medium-high heat, and swirl to spread. Add the mushroom and cook the first side for 1½ minutes until light golden. Turn and cook the other side for 1 minute. Sprinkle the mushroom with the salt and pepper, give it a quick toss, then push together into a pile that approximates the size of your sandwich. Place the cheese on top and cover the pan with a lid for 30 seconds to melt the cheese. Once melted, remove the pan from the stove.

Assemble - Smear all the aioli on one slice of the bread. Top with the rocket, then both slices of beef. Use a spatula to scoop the pile of cheesy mushroom out of the pan and onto the beef. Top with the other slice of bread and sink your teeth in!

Notes

NOTES

1 These days, thin slices of steak are sold at both grocery stores and butchers and are relatively good value. If you can find rib-eye steak, I recommend using that, as it's a juicy cut with good beef flavour. However, even economical 'sizzle steak' works just fine here as long as you don't overcook it!

Large mushrooms have a lot going for them. They are faster to cut than a handful of small ones, and easier to cook as you just sear each side once like mini steaks! But by all means, you can use small mushrooms instead.

3 Use enough cheese to cover the pile of mushroom.

4 If you don't have a lid for your pan, use another pan or baking tray. LEFTOVERS Best eaten freshly made, but leftovers will keep for 3 days in the fridge.