steak and gruyère sandwich with sweet potato chips
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.