steak and haloumi open sandwiches with dill and caper dressing
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steak and haloumi open sandwiches with dill and caper dressing
  • 4 x 100g thin beef steaks, trimmed
  • 125g haloumi, sliced
  • olive oil, for brushing
  • 2 slices sourdough bread, char-grilled
  • whole-egg mayonnaise, for spreading
  • 1 tomato, sliced
  • 40g baby rocket (arugula) leaves
  • ½ bulb fennel, thinly sliced

dill and caper dressing

  • 1 tablespoon salted capers, rinsed and chopped
  • 1 tablespoon chopped dill leaves
  • 1 ½ tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon Dijon mustard
  • sea salt and cracked black pepper