Summer steak sandwich on wholemeal bread

30 Min
4 People
Rating starstarstarstarstar
An Australian summer favourite, easy to cook up on the BBQ at the park or beach! Beef scallopini with creamy coleslaw and beetroot on fresh slices of bread.

Gluten friendly option - bread is replaced with GF bread.
1. Rinse and thinly slice wombok, celery, capsicum and spring onions. Chop tomato. Toss in a bowl with 3 tbsp mayonnaise (or yoghurt) and 1 tbsp vinegar. Season to taste with salt and pepper.

2. Cut bread into 1/2cm thick slices and toast in a dry pan or on BBQ until golden.

3. Season scallopini with salt and pepper and rub with 1/2 tbsp oil. Heat BBQ or frypan over high heat and cook for 30 seconds on each side (in batches if needed).

4. Spread 1 slice of toast (per person) generously with plum sauce. Slice beetroot and place on top with scallopini and coleslaw. Place another bread slice on top.

5. Cut sandwiches in half and serve with extra coleslaw.

Use any leftover plum sauce as a marinade or dressing in the future.

Gluten friendly option - bread is replaced with GF bread.
baby wombok cabbage 1/2
celery 2 sticks
green capsicum 1/2
spring onions 1/4 bunch
tomato 1

wholemeal sandwich loaf 3/4

beef scallopini 10-pack

plum sauce 1 jar

cooked beetroot 1 packet

From your pantry:
oil (for cooking), salt, pepper, mayonnaise or yoghurt, white wine vinegar