This high in fibre steak sandwich has two and a half counts of vegies for your daily serve.
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)
Spicy steak sandwich
Print RecipeIngredients
- 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
Instructions
Step 1
Cook chips following packet directions. Combine mayonnaise, garlic, lemon rind and lemon juice in a small bowl. Set aside.
Step 2
Heat 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 3
Meanwhile, 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.
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
