Open Hanger Steak Sandwich

Paul Foster is back with this ultimate steak sandwich...so big you can't pick it up! Rye or whole grain bread, hanger steak, tomatoes, gem lettuce, pickles, chives...serve with sauerkraut slaw and sandwich sauce. Amazing!

Ingredients

Open Hanger Steak

Good quality Rye or Whole Grain bread, sliced (1 slice)
1 tsp Dijon mustard
75g Lincolnshire Poacher or Parmesan, grated
1 x 8oz Hanger Steak
Small knob of butter
1-2 ripe plum tomatoes
1 baby gem lettuce, in iced water
4 x large dill pickles
Chopped chives

Sauerkraut Slaw

100g Sauerkraut cabbage, rained
50g mayonnaise
1 tsp dijon mustard

Sandwich Sauce

65g mayonnaise
35g ketchup
½ tsp Worcestershire sauce
Small squeeze lemon juice
Pinch of smoked paprika
1 tsp Dijon mustard

Method

Print Recipe

Heat a non-stick frying pan over a medium heat.
Thinly spread a small amount of Dijon mustard onto the slice of bread.
In the non-stick pan, generously sprinkle the grated cheese into the pan and place the slice of bread with Dijon mustard on, side down.
Allow to slowly toast and caramelise the cheese to create a cheesy crust on the bread. Once the cheese has toasted and caramelised, turn over to gently toast the other side.
Once the bread has toasted, set aside ready to make the sandwich.
Heat a frying pan over a high heat and drizzle the hanger steak with oil and season well.
Place a small amount of oil into the pan and place the steak in, pan fry over a high heat for 1-2 minutes until caramelised, turn the steak to get a good caramelisation all over and then add the butter, cook the steak for a further 2-3 minutes. Remove from the pan and allow to rest.
For the slaw, mix all of the ingredients together well and then spoon onto the cheesy bread.
Slice the tomatoes around ½ cm thick and place on top of the slaw.
Remove the core and the outer leaves from the baby gem and discard, remove the leaves one by one and give them a quick wash in a bowl of water and dry well, place on top of the tomatoes, followed by the sliced Drizzle well with the sauce.
Slice and season the steak and place on top, finish with chopped chives.

Ingredients

Open Hanger Steak

Good quality Rye or Whole Grain bread, sliced (1 slice)
1 tsp Dijon mustard
75g Lincolnshire Poacher or Parmesan, grated
1 x 8oz Hanger Steak
Small knob of butter
1-2 ripe plum tomatoes
1 baby gem lettuce, in iced water
4 x large dill pickles
Chopped chives

Sauerkraut Slaw

100g Sauerkraut cabbage, rained
50g mayonnaise
1 tsp dijon mustard

Sandwich Sauce

65g mayonnaise
35g ketchup
½ tsp Worcestershire sauce
Small squeeze lemon juice
Pinch of smoked paprika
1 tsp Dijon mustard

Method

Heat a non-stick frying pan over a medium heat.
Thinly spread a small amount of Dijon mustard onto the slice of bread.
In the non-stick pan, generously sprinkle the grated cheese into the pan and place the slice of bread with Dijon mustard on, side down.
Allow to slowly toast and caramelise the cheese to create a cheesy crust on the bread. Once the cheese has toasted and caramelised, turn over to gently toast the other side.
Once the bread has toasted, set aside ready to make the sandwich.
Heat a frying pan over a high heat and drizzle the hanger steak with oil and season well.
Place a small amount of oil into the pan and place the steak in, pan fry over a high heat for 1-2 minutes until caramelised, turn the steak to get a good caramelisation all over and then add the butter, cook the steak for a further 2-3 minutes. Remove from the pan and allow to rest.
For the slaw, mix all of the ingredients together well and then spoon onto the cheesy bread.
Slice the tomatoes around ½ cm thick and place on top of the slaw.
Remove the core and the outer leaves from the baby gem and discard, remove the leaves one by one and give them a quick wash in a bowl of water and dry well, place on top of the tomatoes, followed by the sliced Drizzle well with the sauce.
Slice and season the steak and place on top, finish with chopped chives.