Bavette Steak Sandwiches with Gruyère and Romesco Sauce Recipe - Great British Chefs

Ingredients

• 50g of blanched almonds
• 175g of piquillo peppers, drained weight (1 jar)
• 1 tbsp of sherry vinegar
• 50ml of olive oil
• sea salt
• freshly ground black pepper
• 4 San Marzano tomatoes, or other good quality, ripe tomatoes
• 8 sprigs of thyme
• 2 garlic cloves, finely sliced
• olive oil
• 1kg bavette steak, (whole)
• vegetable oil, for coating
• 1 ciabatta loaf, quartered and then sliced in half for each sandwich
• 400g of Gruyère, grated
• 1 large bunch of watercress, or peppery rocket