Peppered steak sandwich with crunchy cos
These baguettes are filled with barbecued pepper steak, crunchy cos and dijonaise, making a sandwich that is perfect for a light dinner or lunch.
Ingredients
- 1 tbsp peppercorns
- 500 g rump steak, trimmed of fat
- 1 tbsp oil
- 2 cloves garlic, crushed
- 1 baguette cut into 6, or 6 crusty rolls
- 1 baby cos lettuce, leaves separated, rinsed
- Salt, to season
- Dijonaise
- 1/2 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 3 tbsp mayonnaise
- 3 tbsp sour cream
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