|Sirloin steak/Fillet /tenderloin steak||1 1⁄2 Pound|
|Crusty loaf||1 Large (Fresh, Such As A Vienna)|
|Made mustard||1 Teaspoon|
Slice the loaf in half lengthways and butter it.
Grill the steak according to taste, but do not overcook it.
Trim off any gristle or fat when it is cooked and put it, warm, into the sliced bread.
Season to taste and spread with mustard if liked.
Put the top on and press down.
Wrap in greaseproof (wax) paper or foil and put a light weight on top.
When cold, cut downwards into fairly thick but biteable slices and put back into foil.
The juices from the meat should absorb into the bread and so keep it moist.
This gargantuan sandwich is often taken to race-meetings, or on shoots.