Be inspired with Recipes created by Chefs.
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|10||each||QBA Rolls White|
|250||g||Baby cos lettuce leaves|
|575||g||Round tomatoes, sliced|
|55||g||Roasted red peppers from a jar, sliced|
|400||g||Balls of buffalo mozzarella, ripped into chunky pieces|
|1||kg||Large red onions, thinly sliced|
|75||mL||Red wine vinegar|
|10||g||Sprigs of thyme, Picked|
|250||mL||Praise Classic Mayonnaise|
|30||g||Chipotle chillies (use tinned chipotle peppers in Adobo sauce)|
In a medium saucepan, heat oil, add onions and cook for 15 – 25 minutes until translucent, stirring constantly.
Add brown sugar and cook until sugar dissolves.
Add red wine vinegar, bring to the boil, reduce to a simmer and cook covered for a further 10 minutes, or until it reaches a jammy constancy. Add water if the mixture becomes too dry.
Place Chilli’s, Lime Juice, Brown and Sugar in food processor and blend till well combined, season to taste. Mix with Praise Classic Mayonnaise.
In a heavy base grill pan, grill steaks to reached desired level, set aside to rest.
Cut Square Rolls in half, drizzle with a little oil and grill.
Slice rested steak, set aside
Assemble – build sandwich with onion jam, cos lettuce, ripped buffalo mozzarella, red peppers and tomato if desired. Finish with steak and a drizzle of chipotle mayo. Serve with extra mayo.
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