500g beef schnitzel (not crumbed)
3 tbs thyme chopped - no stalks
salt and pepper
extra virgin olive oil
juice of one lemon
2 turkish bread loaves
1 supermarket bag of rocket
Killer Steak Sandwich
Tenderise the schnitzel further with a tenderising hammer between 2 cling wrap sheets (max 2mm thick), but be careful not to shred it. Trim off any fat or sinew. Cut into pieces that match the width of the bread, allowing for 30% shrinkage during the cooking.
Coat each piece of meat in some of the fresh thyme front and back, then grind pepper and some salt on each side as well. Set meat aside on plate when finished. Cover and refrigerate for 30 minutes.
Carefully cut the bread in half horizontally (top and bottom separated) with a serrated bread knife, and then put them back together as a loaf. Cover bread in foil and heat in a 160 degree oven for about 10 minutes.
Cook meat in batches in a very hot pan for about 2 minutes a side, return to the plate and drizzle lemon juice over it. Cover with foil, place in the oven and drop the oven temperature to low.
Remove bread from the oven as you are putting in the beef, and place on a board with inside facing up. Make sure to keep the two halves of each loaf matched. Drizzle oil on both halves, and then spread each half lightly with Dijon mustard, but ensuring all the surface is covered.
Lay the rocket on the base side and place the meat on top of it. Drizzle any meat juices over the top and add the top half of the loaf. Cut each loaf into three or four segments and serve on the board.
Serves four to six depending on how you cut them.
“ONE OF MY JAMIE OLIVER DISCOVERIES. IT MAKES A SENSATIONAL LUNCH - AND JUST SCALE IT UP FOR A CROWD”
No difficulty, and can be put together quickly.
EACH LOAF OF TURKISH BREAD SHOULD BE CUT INTO THIRDS OR QUARTERS FOR SERVING. SO TWO LARGE LOAVES GIVE YOU EITHER SIX OR EIGHT SERVINGS.
ALTERNATIVELY THE RECIPE CAN BE MADE USING INDIVIDUAL TURKISH BREAD ROLLS IF THEY CAN BE SOURCED, BUT THIS IS A BIT MORE FIDDLY.