Picklebread steak sandwich
Take your steak sandwich to new heights
Serves
2
Prep Time
10 mins
Cook Time
20 mins
Bread without having to wait for a dough to rise? We think this picklebread sandwich is genius and it's no wondering it's trending.
The vinegary hit of the pickles is in stark contrast to the crunchy fresh vegetables, the creamy avocado as well as the tender strips of steak. Hunt out the long cut pickles, or alternatively buy the large dill pickles and slice them yourself. It will make the biggest different to the structure of this 'bread'.
We’ve used leftover New Zealand sirloin steak from last nights dinner but you could use leftover lamb as well. Think thin slices to ensure the sandwich stays together.
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ShareIngredients
12 dill picklesi
1 cup grated tasty cheddar cheese
2 Tbsp mayonnaise
6 leaves iceberg lettuces
washed1 pickled red onion
thinly sliced1 large tomato
thickly sliced250g Quality Mark sirloin steaks
cooked and sliced
Method
Preheat your air fryer or oven to 200C.
Press pickles between two paper towels to remove as much of the moisture as possible.
Sprinkle cheese in four even mounds on an air fryer liner or baking tray.
Place four pickle slices on each mound, then add remaining cheese on top.
Bake for 15 minutes or until the cheese has melted and is golden.
Remove tray from oven and wait 5-6 minutes so the cheese continues to harden as it cools.
Spread the mayo on, top with lots of crunchy lettuce, slices of tomato, red onion and of course, thinly sliced steak.
PRO TIPS
Nutrition Information per Serving (503g)
This nutrition analysis is based on 2 serves. Note this recipe is very high in sodium.
