Southern Style Grilled Steak Sandwich with Chipotle Mayo

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
10	each	QBA Rolls White
1.5	kg	Sirloin steaks
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	Olive oil
75	g	Brown sugar
75	mL	Red wine vinegar
10	g	Sprigs of thyme, Picked
250	mL	ETA Mayonnaise
30	g	Chipotle chillies (use tinned chipotle peppers in Adobo sauce)
30	mL	Lime juice
5	g	Salt

Method

To make onion jam –

Step 1

In a medium saucepan, heat oil, add onions and cook for 15 – 25 minutes until translucent, stirring constantly.

Step 2

Add brown sugar and cook until sugar dissolves.

Step 3

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.

To make Chipotle mayo

Place Chilli’s, Lime Juice, Brown and Sugar in food processor and blend till well combined, season to taste. Mix with ETA Mayonnaise.

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To make Sandwich

Step 1

In a heavy base grill pan, grill steaks to reached desired level, set aside to rest.

Step 2

Cut Square Rolls in half, drizzle with a little oil and grill.

Step 3

Slice rested steak, set aside

Step 4

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.