May 25, 2018
Sandwiches are a lunchbox staple but there are vast options for those looking to venture beyond the classic combinations of cheese and pickle or tuna mayo. As this week is British Sandwich Week, we have found a contender for the best sandwich recipe to liven up your lunch. You can create a vegetarian version by replacing the beef steak with portobello mushrooms for a meat-free alternative.
This recipe, originally from MyRecipes, is a steak sandwich with a difference. Carne asada is a Latin American grilled beef dish that tends to be marinated or seasoned with a range of different ingredients, and is often used in fajitas, burritos and nachos. This sandwich will burst with flavour, and the spiciness of the recipe can be tailored to your taste by removing the jalapeno or adding extra pepper or chilli flakes.
- 340g flank/ skirt steak
- 1 full-size French baguette, halved lengthwise
- Half a ripe avocado, thinly sliced
- 8 tomato slices
- 1 jalapeno pepper, thinly sliced
- 1½ tsp olive oil
- 250ml mayonnaise
- 1 tsp ground cumin
- 1 tsp chipotle powder
- 2 tbsp chopped coriander
- 1 garlic clove, crushed
- Pinch of kosher or sea salt
- Pinch of grated lime rind
- 1 tbsp lime juice
- Brush the steak with the olive oil, before sprinkling the cumin, chipotle and salt evenly. Leave to stand for 15 minutes.
- Mix the mayonnaise, coriander, lime rind, lime juice and garlic in a bowl.
- Put the steak on an oven tray and grill under a medium-high heat for 10 minutes (longer for well done). Once out of the oven, let the steak stand for five minutes and then cut it into thin slices.
- Place the baguette halves face down under the grill and toast for approximately 1 minute.
- Spread the mayonnaise mixture onto the bread, and top with the avocado, steak, tomato and jalapeno. Cut the sandwich into four pieces and serve with chips, crisps or a side salad.
Nutritional information (per sandwich – approximate): 416 calories – 16g fat – 24g protein – 46g carbohydrate – 2g sugar