ASTURIAS STEAK AND CHEESE SANDWICH

This recipe uses not one but two types of cheese, and it is a corker. The cheese is just the crowning glory, as this sandwich begins with a generous dollop of red pepper mayonnaise — to make your own, blitz equal amounts of red pepper paste and mayo, then season to taste. However you decide to tuck into it, this is one epic sandwich.

SERVES 2

1 cucumber

300g (10½oz) sirloin steak 15cm-wide piece of bread cut from the centre of a thick bloomer loaf Olive oil, for drizzling 150g (5½oz) Manchego cheese, grated 2 x 50g (1¾oz) slices of Tetilla (a creamy Spanish cheese, from larger supermarkets or delis, or use mozzarella instead) 2tbsp red pepper mayo (see recipe introduction above) 1 little gem lettuce, leaves separated 1 tomato, sliced 1 large pickled onion, sliced Sea salt

Heat a BBQ until hot and the coals are white. Place the cucumber onto the coals, cook for 3-4 minutes, then set aside to cool.

Generously salt the steak, pop onto the BBQ rack and cook for 34 minutes. Flip over and repeat. Remove from the BBQ and leave to rest for 5 minutes, then slice.

Slice the bread in half horizontally. Drizzle with a little olive oil and char on both sides on the BBQ. Remove the BBQ grill rack and place a cast-iron tray onto the BBQ. When hot, add the Manchego to the tray, then sit the top of the bread on top. When golden, take off the heat and curl the hot cheese up with the back of a knife to form cheesy crisps. Heat the slices of Tetilla cheese gently until hot, bubbling and stringy. On the bottom half of the bread, spoon the mayo all over, then add the lettuce, tomato, sliced steak, Tetilla cheese and pickled onion. Finish with the sliced cucumber and sit the cheesy bread lid on top.