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Antipasto Beef Sandwich

Home  >  Inspire & Create  >  Quick and Easy  >  Antipasto Beef Sandwich


RECIPE

Antipasto Beef Sandwich

Prep

15 mins


Cooking

20 mins


Difficulty

Easy


Serves

4

Ingredients

  • 1 Coles Bakery Pane Di Casa Loaf, split lengthways

  • 500g Coles Graze Grass-Fed Beef Rump Steak
  • 1 eggplant, thinly sliced lengthways
  • 2 zucchini, thinly sliced lengthways
  • 60g pkt Coles Australian Baby Spinach
  • 275g jar marinated artichoke hearts, drained
  • 1/3 cup (110g) tomato chutney
  • 4 slices colby cheese

Method

  1. Heat a barbecue grill or chargrill on medium-high. Cook the bread, cut-sidesdown, until charred and heated through.
  2. Spray the beef with olive oil spray. Season. Cook on chargrill for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Meanwhile, spray the eggplant and zucchini with oil. Cook on the chargrillfor 2 mins each side or until tender.
  4. Preheat covered barbecue on medium-high (alternatively, preheat oven to 180°C). Place the bread base on a large baking tray. Top with spinach, eggplant, zucchini, artichokes, beef, chutney and cheese. Top with bread top. Cook in covered barbecue using indirect heat, or in oven, for 5 mins or until cheese melts and bread is crisp. Cut into slices to serve.

 

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