We asked some of our lecturers to submit their favourite sandwich recipes and wow, they really came up with some amazing sandwiches.
Here’s Chef Patrick Goldberg from the Pretoria Campus’s favourite steak sandwich recipe.
Written by Chef Patrick himself!
So my ultimate sandwich would have to be a very butch and succulent steak sandwich, Please note that it may sound simple in terms of flavours but for me it’s delicious.
- Ok so let’s talk foundation, this is the building block of the sarmie. The item that holds it all together and with it being a steak sarmie it will need to hold its structure and weight of the ingredients quite well, so for this recipe you will need: A ciabatta roll (it is light, full of bubbles but has a very crunchy crust and bodes well to being charred which is essential) this needs to be rubbed with a garlic clove after charring so that it has the faintest hint of garlic with every mouthful.
- The next element is the show stopper and the party starter, the steak of course. The cut would have to be one which has an immense amount of good old fat running through, so in my opinion a good rib-eye fits the profile really nicely. Matured well for at least 28 days… The steak needs to be cooked medium rare as it should be to melt some of that incredible fat, we are looking at a two finger thickness per steak and would be looking at around 300g per steak (1 steak feeds 2 pax). Grill In a hot griddle pan but let it rest for nearly as long as it is cooked for, at a guess no more than 3-4 minutes a side. Essential: Rib-eye steak well matured and look for good marbling of fat thought the eye of the meat.)
- The all-important garnish will have to be something with a distinct pepperiness such as rocket (the baby variety please, none of that huge monstrous ugly stuff), a few sun blushed tomatoes (almost wine gummy in texture not dried like an old prune) and something to moisten like a good horseradish mayonnaise (combine as much or as little creamed horseradish into your favourite mayonnaise as you like, or substitute horseradish for mustard or even wasabi paste). Essential: Baby rocket dressed with a little olive oil (about a handful), Sun Blushed tomatoes (bought at most good delis and woollies), Mayo (good quality or make your own), Horseradish or mustard or wasabi.
- First season and grill the steak in the griddle pan to your preferred doneness, it is important to note that a steak with a good proportion of marbling will need a little longer cooking in order to render that fat into the meat.
- Slice the ciabatta in half length ways, drizzle with a little olive oil and toast on the same griddle to absorb any stray juices that the steak may have left.
- Rub half a garlic clove over the toasted sides of the ciabatta
- Slice the steak across the grain making sure that it is well rested, no juice should be seeping out
- Dress the rocket in little olive oil and season with a little salt and cracked black pepper
- Arrange the pieces of steak on the bottom half of the sliced ciabatta overlapping if needed
- Add rocket and as many sun blushed tomatoes as desired
- Finally dress with a little of the horseradish mayonnaise, add the lid of the ciabatta slice into apt sizes and enjoy.