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Recipe:
7 min prep
20 min cook time
Makes 2 sandwiches
Ingredients:
1. 250-300g Scotch fillet
2. 2 fresh Turkish or sourdough rolls
3. 100g (4 slices) bacon
4. 4 slices of gouda or cheddar
5. 1 tomato
6. 1 handful of baby spinach
7. Salt & pepper
8. Dijon mustard
9. Caramelised onion relish (I used homemade but quality bought stuff is great)
Directions:
1. Pat your steak dry with paper towel and generously salt and pepper both sides (do this within 3 minutes of it hitting the heat).
2. Arrange your steak in the middle and bacon on the outside of your camp braai to give the steak maximum heat.
3. Sear the steak at the closest setting to the fire for approx. 2-3 min on each side (depending how hot your fire is) to achieve medium rare. Cook more or less depending on your preference).
4. Rest for 5 minutes then slice in to thin strips.
5. Line the strips on the bottom half of your rolls, then add cheese, bacon, sliced tomato, spinach.
6. Add your mustard and caramelised onion relish to the top of your roll.
7. Cook slowly on the top or middle setting of your Camp Braai (depending how hot your fire is) until the cheese is melted and the outside is browned. If you find the outside is blackening before the cheese melts, move it up a notch to slow the cooking down.
8. Cut in half and serve hot.