Scotch Steak Sandwich with Beer Caramelised Onions

  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • British

    Scotch Steak Sandwich with Beer Caramelised Onions

    Recipe Information

    Ingredients
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    4 Specially Selected Scotch Ribeye Steaks

    2 250g Specially Selected part baked white stone Baguettes

    2 large Brown Onions

    35g Scottish Salted Butter

    60ml Malt Vinegar

    180ml Hendry’s Scottish Lager

    40g Soft Brown Sugar

    30g Rocket leaves

    4 Vine Tomatoes

    80g Mayonnaise

    8 slices Smoked Cheddar Cheese

    2 tsp Wholegrain Mustard

    2 tsp Dijon Mustard

    Method

    Bake the baguettes as instructions on the pack.

    Peel, halve and slice the onions.

    Fry the onions in the butter until starting to brown – then add the beer, sugar and the vinegar – cook for about 5/6 mins – until the lager has cooked off and the onions are sticky.

    Griddle, grill or fry your steaks to your liking.

    Split the baguettes in half lengthways – then cut each one in two.

    Spread the 4 bases with the mayo, top with a sliced tomato on each – and sprinkle over the rocket – then top with 2 slices of the cheddar on each.

    Slice the steaks into strips.

    Put the steak slices on top of the cheese – then pile over the onions.

    Mix together the two mustards, spread some of the mustard on the top slices of bread – and put some on top of the onions and serve.

    Great served alongside some Finlays potato crisps.