2. Set oven to 200C. Slice capsicum, peel carrots into ribbons and roughly chop or break up the lettuce. Thinly slice or grate the cheese.
3. Cut bread into 1cm slices (see notes). Brush or spray with oil and toast for 2-3 minutes in the oven.
4. Heat a frypan over high heat. Rub scallopini with oil, 1 tsp oregano, salt and pepper. Cook for 1 minute on each side or until cooked to your liking.
5. Construct sandwiches with scallopini, cheese, salad and chutney.
Aim to get at least 8 slices of bread or alternatively cut into thicker slices lengthways and assemble as an open steak sandwich.
No beef option - scallopini are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Gluten friendly option - bread is replaced with GF bread
GARLIC, 2 cloves
GREEN CAPSICUM, 1
BABY COS LETTUCE, 1 *
CHEDDAR CHEESE, 1 block (150g)
SOURDOUGH BREAD LOAF, 1
BEEF SCALLOPINI, 10-pack
FROM YOUR PANTRY
oil (for cooking), salt, pepper, white wine vinegar, brown sugar (or honey), cinnamon (optional), dried oregano