steak and gruyère sand­wich with sweet potato chips

Sunday Tasmanian - Tassie Living - - TASTE -

2 tea­spoons fennel seeds 1 ta­ble­spoon sea salt flakes ½ cup ( 150g) whole- egg may­on­naise 1 ta­ble­spoon seeded mus­tard 8 slices rye bread, toasted 4 x 150g rump steaks, trimmed Olive oil, for brush­ing Cracked black pep­per 120g gruyère cheese, sliced ¼ cup dill pick­les, sliced Sweet potato chips 200g sweet potato, thinly sliced ½ ta­ble­spoon olive oil Pre­heat oven to 200° C. To make the chips, place the sweet potato in a sin­gle layer on a bak­ing tray lined with non- stick bak­ing pa­per. Driz­zle with oil and sprin­kle with salt and pep­per. Roast for 15– 20 min­utes or un­til golden crisp. Set aside. Grind fennel seeds and salt in a mor­tar and pes­tle. Set aside. Place may­on­naise and mus­tard in a bowl and mix. Spread half the bread slices with the may­on­naise and mus­tard mix and place all the bread slices on a bak­ing tray.

Pre­heat the grill to high. Brush the steaks with oil and sprin­kle with fennel salt and pep­per. Heat a large non- stick fry­ing pan over high heat. Cook the steaks, in batches, for one to two min­utes. Turn and top each steak with two cheese slices. Place the steaks on the bread slices spread with the may­on­naise and mus­tard mix and grill for two min­utes, or un­til the cheese is melted. Top with the dill pick­les and re­main­ing bread and serve with the sweet potato chips. Makes four.

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