Giant steak sandwich

Ingredients for 1 servings:

• 2 rump steaks
• vegetable oil
• salt and pepper
• 1 tbsp butter, if necessary 2
• 1 loaf(s), light, approx. 550 g
• 4 slice(s) of cheddar cheese, approx. 80 g
• 80 g onion(s), braised
• 20 g spinach, young
• 6 slices of bacon
• 4 slices of Gouda, approx. 80 g

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 55 minutes

Filled loaf of bread with rump steak, cheese and spinach

Fry the bacon slices in a pan over medium heat and drain on kitchen paper. Finely chop the onions, braise them in a pan with oil, and set aside. Sear the steaks in the pan with a little oil on both sides and season with pepper. Add the butter to the pan, melt it, and drizzle it over the steaks. Turn the steaks over several times and season with salt. Fry for about 8 minutes, then let it rest wrapped in aluminum foil. Cut the top off the bread and hollow out the loaf. Place the first steak in the loaf. Spread the spinach next to it and on top. Top everything with cheddar. Add the caramelized onions and bacon and scatter the Gouda on top. Finish with the second steak and cover the bread with the cut-off top. Wrap the bread in aluminum foil, weigh it down with a pan or something similar, and let it rest in the refrigerator for a few hours, preferably overnight. Unwrap the bread and bake in the oven at 120°C for 20 minutes.