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The Recipes
THE CLASSIC & NEW
Veal Steak Sandwich, Crusty Turkish Bread & Truffle Brie
- Prep Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
INGREDIENTS
4 Richmond Valley Veal Sizzle Steaks
4 Turkish bread rolls, cut in half & buttered
2 tsp olive oil
8 leaves fancy lettuce, washed
2 Roma tomatoes, sliced
½ red onion, sliced in rings
½ wheel truffle brie, sliced into 8 pieces
Aioli to serve
Salt & pepper
METHOD
Heat a large frypan on low heat and add Turkish bread, butter side down. Cook slowly for 3-4 minutes until golden brown and crispy. Do this in batches until all the bread is cooked. Remove from pan and set aside.
Bring the pan to a high heat and add the olive oil. Add steaks and fry, 1-2 minutes each side until cooked to your liking. Remove steaks to a plate and place two pieces of brie on each steak – this will help the brie to become soft and gooey. Rest for 5 mins.
Lay out the Turkish bread halves and spread with a little aioli, top and bottom. Layer lettuce, tomato and onion and finish with steak and brie. Top with the Turkish bread lid and serve.
REDISCOVER A
COOKING CLASSIC
- Mild & extra tender
- A GREAT SWAP FOR BEEF
- QUICK & EASY TO COOK
