Australian
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
1
foot long steak sarnie + minute steak + rocket + tomato + grilled onion + cheddar cheese w, meet the aioli’s bbq burger sauce
With
Jamie Gannon
SERVES
4
Ingredients
1 full Turkish loaf
4 x 80g minute steaks
50g rocket
2 large tomatoes, sliced
1 large red onion, cut into rings (1cm)
4 slices of cheddar cheese
1 bottle Meet the Aioli's BBQ Burger Sauce
Extra virgin olive oil
Sea salt / cracked pepper
50ml balsamic vinegar
Method
Preheat oven to 180°C.
Cut Turkish loaf in half lengthways (tip: keep Turkish bread in fridge for an hour so it is firmer and easier to cut). Place on tray.
Heat frypan over low to medium heat with a little olive oil. Add onion rings and cook for a few minutes until softened.
Add balsamic vinegar and reduce until onions become sticky and caramelised. Season with salt and set aside.
Season both sides of the steaks generously with salt and pepper.
Heat olive oil in the frying pan. Cook steaks for 2 minutes on each side. Remove and rest.
Lay both halves of the Turkish loaf on a baking tray, cut side up. Place steaks on the base, top with onions and a slice of cheese.
Place open Turkish into the oven to melt the cheese and heat the bread.
Spread Meet the Aioli's BBQ Burger Sauce on the top half of the loaf.
Add sliced tomatoes and rocket. Drizzle a little more BBQ sauce.
Close the sandwich and cut into four portions.
Jamie Gannon
Jamie Gannon was raised in the small town of Golden Grove, located in Adelaide, South Australia. From a young age, his father instilled in him the importance of hard work and perseverance, inspiring Jamie to pursue his dreams. At 15, Jamie discovered his passion for cooking, which led him to join the Royal Australian Navy. During his service, he travelled the world and honed his culinary skills, learning from five key chefs—including Colin Fassnidge, Chris Pollock, Steve Davidson, and Manu Feildel, who have each helped shape him into the leader he is today.
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