Chicago Steakhouse Sandwich

Name: Chicago Steakhouse Sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Huftsteaks (ca. 400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 400 g young spinach; 1 Shallot; 1 Garlic clove; 1 TEASPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 stem(s) Parsley; 75 g Salad Mayonnaise; 1 TEASPOON Mustard; 75 g Roquefort cheese; 2-3 TABLESPOONS Whole milk yoghurt; 1 Baguette bread; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Huftsteaks (ca. 400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
400 g young spinach
1 Shallot
1 Garlic clove
1 TEASPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 stem(s) Parsley
75 g Salad Mayonnaise
1 TEASPOON Mustard
75 g Roquefort cheese
2-3 TABLESPOONS Whole milk yoghurt
1 Baguette bread
7-10 Tbsp Aluminium foil

Directions

1
Dab the meat dry and season with salt and pepper. Heat oil in a pan. Fry the meat for 6-8 minutes at medium heat, turning it over.
2
Wash the spinach and drain well. Peel and finely dice the shallot and garlic. Heat butter in a pot. Sauté garlic and shallot for 2-3 minutes, then add spinach. Steam spinach for about 3 minutes, season with salt, pepper and nutmeg. Drain the spinach in a sieve
3
Remove the meat from the pan, wrap in aluminium foil and let it rest for about 10 minutes. Wash the parsley, shake dry and chop the leaves finely. Mix mayonnaise, mustard, chopped parsley, 1/4 of Roquefort and yoghurt, season with salt and pepper
4
Quarter the bread. Cut each piece 3/4 horizontally. Cut the meat into thin slices. Spread a thin layer of Roquefort sauce on the underside of the bread. Add meat and spinach and pour 1 tablespoon of sauce over each. Crumble the remaining cheese on top and serve. Add the rest of the sauce