GEORGE: The key to this EPIC sandwich is removing all the dough from inside the baguettes so you can stuff them full of tasty goodness. We made these a few months before our first pop-up round at Terry’s house for the lads in my band. Unusually the room fell completely silent for about 10 minutes while everyone shut up and concentrated on eating!
SERVES 6
2 sirloin steaks, about 1 pound each
Salt and freshly ground black pepper
Splash of vegetable oil
2 onions, thinly sliced
4 large field mushrooms, thickly sliced
2 large baguettes
English mustard, for spreading
Roasted Garlic Mayo, for spreading
1¼ pounds arugula
1. Season the steaks well with salt and pepper on both sides. Heat a splash of oil in a frying pan over medium heat and fry the steaks for about 3-5 minutes on each side for medium rare. Remove from the pan and transfer to a board to rest for 5 minutes.
2. In the same pan, fry the onions and mushrooms over high heat until cooked.
3. Cut each baguette into thirds and then slice lengthways. Remove the doughy center from each baguette (this can be kept to make breadcrumbs).
4. Once the steaks have rested, trim away any fat and cut into thin slices. Use the baguette to mop up any juices from the chopping board—it’s too delicious to waste!
5. Spread one side of each baguette with English mustard and the other with Roasted Garlic Mayo before topping with the fried onions and mushrooms, steak slices and arugula.
