Open Hanger Steak Sandwich - James Martin Chef

Ingredients

• Good quality Rye or Whole Grain bread, sliced (1 slice)
• 1 tsp Dijon mustard
• 75g Lincolnshire Poacher or Parmesan, grated
• 1 x 8oz Hanger Steak
• Small knob of butter
• 1-2 ripe plum tomatoes
• 1 baby gem lettuce, in iced water
• 4 x large dill pickles
• Chopped chives
• 100g Sauerkraut cabbage, rained
• 50g mayonnaise
• 65g mayonnaise
• 35g ketchup
• ½ tsp Worcestershire sauce
• Small squeeze lemon juice
• Pinch of smoked paprika
• Heat a non-stick frying pan over a medium heat.
• Thinly spread a small amount of Dijon mustard onto the slice of bread.
• In the non-stick pan, generously sprinkle the grated cheese into the pan and place the slice of bread with Dijon mustard on, side down.
• Allow to slowly toast and caramelise the cheese to create a cheesy crust on the bread. Once the cheese has toasted and caramelised, turn over to gently toast the other side.
• Once the bread has toasted, set aside ready to make the sandwich.
• Heat a frying pan over a high heat and drizzle the hanger steak with oil and season well.
• For the slaw, mix all of the ingredients together well and then spoon onto the cheesy bread.
• Slice the tomatoes around ½ cm thick and place on top of the slaw.
• Slice and season the steak and place on top, finish with chopped chives.