|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.
Serving size: Complete recipe
Calories 3536 Calories from Fat 1053
% Daily Value*
Total Fat 124 g190.1%
Saturated Fat 42.6 g213%
Trans Fat 0 g
Cholesterol 352 mg117.3%
Sodium 4856.7 mg202.4%
Total Carbohydrates 412 g137.3%
Dietary Fiber 16.6 g66.5%
Sugars 49.4 g
Protein 204 g408.6%
Vitamin A 7.6% Vitamin C 0.12%
Calcium 49.9% Iron 147.8%
*Based on a 2000 Calorie diet