Issue link: https://maltatoday.uberflip.com/i/551192
maltatoday, WEDNESDAY, 5 AUGUST 2015 14 Food Super sandwiches Who wants to spend hours in the kitchen during the week? A simple sandwich will often do the trick… or will it? Here are some great recipe ideas for meals that are more than 'just a sandwich'. Try Sean Gravina's steak sandwich with fresh rib-eyes, homemade barbecue sauce – with an added caffeine kick, cheese and delicious garlic and mustard butter. Or try this toastie made with Maltese bread, provolone, pesto and peaches. Ok, so they're not the healthiest of sandwiches but they sure are tasty! Ingredients • 2 ribeye steaks • 2 tbsp onion compote • 1 beef tomato • 2 small gherkins • Watercress • Handful applewood cheddar, shredded • Handful sweet cheddar • 2 ftiras Garlic, mustard butter • 2 cloves garlic • Large knob butter • 2 tsp Dijon mustard • Salt and pepper Coffee barbecue sauce • ½ cup strong-brewed coffee • 1 cup ketchup • ¾ cups firmly-packed brown sugar • ½ cup apple cider vinegar • 2 shallots, finely chopped • ½ cup sweet chilli sauce • 2 cloves garlic, minced • 2 tbsp soy sauce • 2 tbsp ground cumin • 2 tbsp chilli powder • 1 tsp Sriracha or Tabasco sauce Method 1. To make the coffee barbecue sauce, stir all ingredients into a medium sauce pan. 2. Bring to simmer then reduce the heat to low until flavours meld (approx. 40 mins) stirring occasionally. 3. Cool to room temperature and serve. (Will keep for about two weeks or more in the refrigerator.) 4. Make the mustard and garlic butter by melting the butter into a saucepan and lightly sautéing the garlic. 5. Add the mustard and season with salt and pepper. Allow to cool until set. 6. To cook the steaks, heat a grill and season the meat and smear with a little oil. 7. Cook the meat to your desired doneness, depending on the thickness. I cook mine to a medium rare and allow it to rest for about 5 mins. 8. Butter the bread and toast on the griddle pan. 9. Once toasted add the compote and place the tomato and watercress, then place the meat, sliced gherkins and BBQ sauce. 10. Finally add some shredded cheese and place in a preheated oven until the cheese is melted. 11. Spoon over some BBQ sauce and place the top of the ftira onto the sandwich. 12. Cut in half and serve warm. Steak sandwich with coffee barbecue sauce Peach and provolone toastie Ingredients • 2 thick slices Maltese bread • Butter • 1 tbsp pesto • 1 thick slice provolone • ½ peach, sliced Method 1. Pre-heat the oven to 200°C. 2. Butter both slices of bread on the outside. 3. Butter one slice of bread on the inside. 4. Spread the pesto over the buttered side. 5. Layer with cheese and slices of peach. Top with the other slice of bread. 6. Place the toastie on a hot griddle plan and cook for 2 mins on each side until golden. 7. Finish in the oven for a few mins until the cheese has melted. 8. Cut the toastie in half and serve immediately.