This high in fibre steak sandwich has two and a half counts of vegies for your daily serve.
Ingredients
- 750g packet frozen thick cut potato chips
- 1/3 cup whole-egg mayonnaise
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 2 teaspoons chopped fresh thyme leaves
- 1 tablespoon harissa (see tip)
- 4 x 100g beef schnitzels, uncrumbed
- 650g loaf pane di casa bread
- 1 Lebanese cucumber, cut into ribbons
- 40g baby rocket
Method
- Step 1Cook chips following packet directions. Combine mayonnaise, garlic, lemon rind and lemon juice in a small bowl. Set aside.
- Step 2Heat half the oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 to 6 minutes or until softened and light golden. Stir in thyme. Transfer to a small bowl. Cover to keep warm. Heat remaining oil in pan over high heat. Brush harissa over 1 side of each steak. Season with salt and pepper. Cook steaks for 1 minute each side for medium or until cooked to your liking.
- Step 3Meanwhile, preheat grill on high heat. Cut eight 1cm-thick slices from centre of bread (see note). Grill both sides of bread until golden. Spread 1 side of each slice of toast with mayonnaise mixture. Top 4 slices with rocket, steak, onion and cucumber. Sandwich with remaining toast slices, mayonnaise mixture-side down. Serve.
- High fibre
Nutrition
4183 kj
Energy
32g
Fat Total
6g
Saturated Fat
11g
Fibre
51g
Protein
89mg
Cholesterol
1308.69mg
Sodium
14g
Carbs (sugar)
120g
Carbs (total)
All nutrition values are per serve
Notes
Tip: If harissa is unavailable, use a hot chilli paste or sauce. Harissa is available at delicatessens and some major supermarkets. Coarsely chop remaining bread. Process bread until breadcrumbs form. Place in a large snap-lock bag. Refrigerate for remaining recipes.
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Super Food Ideas
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