Steak and Haloumi Open Sandwiches with Dill and Caper Dressing

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Recipes like this have killed my ability to make an ordinary sandwich. Its a bit of a problem. The combination of flavours in this dressing just makes this recipe POP! The fennel also adds a very interesting dimension. Great idea for lunch, or a mid week dinner. Also the dressing is so good that I always double the quantity.

  • 4 x 100g thin beef steaks, trimmed
  • 125g haloumi, sliced
  • olive oil, for brushing
  • 2 slices sourdough bread, char-grilled
  • whole-egg mayonnaise, for spreading
  • 1 tomato, sliced
  • 40g baby rocket leaves or baby spinach leaves
  • ½ bulb fennel, thinly sliced

For the Dill and caper dressing:

  • 1 tablespoon salted capers, rinsed and chopped
  • 1 tablespoon chopped dill leaves
  • 1 ½ tablespoon olive oil
  • 1 tablespoon white wine vinegar (or white balsamic vinegar)
  • ½ teaspoon Dijon mustard
  • sea salt and cracked black pepper

– To make the dill and caper dressing, place the capers, dill, olive oil, vinegar, mustard, salt and pepper in a bowl and mix well to combine. Set aside.

– Heat a non-stick frying pan over high heat. Brush the steaks and haloumi with oil and cook for 1–2 minutes each side or until meat is browned and cheese is golden.

– Spread the bread with mayonnaise, top with tomato and alternating layers of haloumi, rocket, steak and fennel.

– Spoon over dressing to serve.

Serves 2.


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