Steak sandwich with bearnaise, rocket and onion

Created byCarlo van Meerten

Ingredients(for 1 serving)

70 g steak (e.g. flank)

20 g rocket

30 g onion, caramelised

20 g bearnaise

Difficulty

Basic

Cooking time

5 + 15 min

Price range

££

Are you a fan of the Philly Cheese Steak Sandwich? Then try this Steak Sandwich with bearnaise, rocket and onion. It's more of a European-American hybrid, thanks to refined ingredients such as béarnaise and a "Country Style" brown baguette - made with a mix of wheat, rye and malt for extra flavour. Hungry yet?

Setup

< Max 4 hours in advance >

Thaw and bake the Country Style brown baguette as directed on the packet. Leave to cool on a wire rack.

Preparation

Fry the steak briefly on both halves. Let cool and cut into strips.
Cut the baguette in two. Top one half with the rocket, onion and steak.
Top with the bearnaise and freshly ground salt and pepper.
Serve immediately!

Tips from the chef

Tip 1

"Ask your customer beforehand how they want their steak: rare, medium or well done. Rare and well-done steaks are best for sandwiches whereas medium releases juices, which don't look the most appetising in a sandwich."

Tip 2

"The bearnaise can be used cold or hot on your sandwich. In the former case, choose a mayonnaise-bearnaise rather than a classic bearnaise. You can also use peppercorn sauce."

Tip 3

"Another delicious idea: deep-fried onions instead of caramelised onion. You can buy them ready-made, and you might even already have some lying around."

Did you know?

The Country Style baguette is available in white and brown, whole or demi. What makes the Country Style unique? The baguettes have a rustic look and feel, thanks in part to the flour on the crust. They also have a distinctive flavour thanks to the rich grain mix of wheat, rye and malt. This blend offers a special toasted flavour.