Home > Recipes & Trends > Sandwiches > Steak and Dolcelatte Ciabatta
  • Serves: 5


    • 1 large French stick, cut into 5

    • 50g Président Unsalted Butter Block

    • 5 sirloin steaks, trimmed (approx. 150g each)

    • 150g Galbani® Dolcelatte, thinly sliced

    • 150g caramelised onions

    • 50g watercress

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  • Method

    • 1 Cut the bread in half and spread with butter.

    • 2 Cook the steak to taste. Top with onions and Dolcelatte, and grill until slightly melted.

    • 3 Place on the bottom of the French bread halves, and top with the watercress and remaining bread. Serve immediately.

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