Home > Recipes & Trends > Sandwiches > Steak and Dolcelatte Ciabatta
Steak-Dolcelatte_3840x1414_acf_cropped
  • Serves: 5

    Ingredients

    • 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

    Download Recipe

  • 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.

  • Ham-Emmenthal-Panini-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Cuban Panini with a Kick

    Red jalapeños are slightly spicier than green jalapeños, as they have been left to ripen for longer and consequently contain more capsaicin (the ingredient that provides the heat!).

    View the Recipe

  • Pan-Bagnat-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Pan Bagnat

    Originating from the Provence region of France, Pan Bagnat means ‘bathed bread’. The bread will absorb some of the liquid released by the tomatoes and mozzarella, so can (and should!) be assembled ahead of time.

    View the Recipe

  • Goats-Tartemallin-on-Rye-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Smoked Salmon and Goat’s Cheese on Rye

    View the Recipe

  • Pulled-Chicken-Brie-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Pulled Chicken and Brie with Celeriac and Mayo

    The celeriac comeback
    It may not be pretty, but consumer demand for this root vegetable (best known for it’s use in the French dish, celeriac remoulade) is growing, with supermarket sales in 2016 up by almost a third from 2015.

    View the Recipe

Related Products