John Myers
Ingredients for 4 servings:
- 12 slice(s) rye bread (box bread)
- 6 tbsp BBQ sauce
- 300 g beef steak(s)
- 1 tbsp olive oil
- salt and pepper
- 2 avocados
- 1 tsp lemon juice
- 60 g peppers, grilled, from the jar
- 1 pack of sliced cheese with tomato and basil, approx. 150 g
- Basil, fresh
Instructions
Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes
refined and delicious
Sear the steak in the pan for about 2 minutes on each side. Remove from the pan, season with salt and pepper, and wrap in aluminum foil. Set aside to rest, or let it rest at 70°C (top/bottom heat) for about 20 minutes. Now spread 4 slices of bread with BBQ sauce. Halve the avocados, scoop out the flesh, and cut into wedges. Drizzle the wedges with lemon juice. Pat the peppers dry from the jar. Preheat the oven to 200°C (top/bottom heat) with the grill function, removing the steak from the oven first. Cut the steak diagonally into thin strips. If it’s too pink for your liking, cut the steak into strips before cooking and cook them thoroughly. Top the bread spread with BBQ sauce with steak strips and place a slice of cheese on each. Place another slice of bread on top, top with avocado, peppers, and another slice of cheese. Finally, place another slice of bread on top and cover with another slice of cheese. Bake the sandwiches in the oven for about 5 minutes, until the cheese has melted. Serve the sandwiches with fresh basil.
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