There were 4 photos and we can only share 1. You really needed to see them all! Oh well. You will just have to make step by step for the full effect of the cheesy Bread and Jammy Onions! Thanks Ellice! (Makes 4 sandwiches)
4 x FDB Sizzle Steaks, trimmed to size of bread
1 x stem of fresh rosemary leaves, bruised
Salt & Pepper
2 large onions
20g butter (extra)
70g brown sugar
125ml red wine vinegar
Sprig of thyme or rosemary
Soft white bread, thick cut
120g butter softened
100g parmesan, finely grated
1 x Lettuce
1 tablespoon French salad dressing
2 x Tomatoes, sliced
Salt & Pepper
Steaks: Drizzle steaks with olive oil and bruised rosemary, season to taste. Bring to room temperature.
Jammy Onions: Slice onions thickly (about 2cm thick), discarding the outer layer of onion flesh. Over a low heat, melt the butter, sugar and a little olive oil. Add onion rounds in a single layer, herbs, and cook on one side for 5 minutes. Add vinegar and cover the pan, cooking on low for 35 minutes or until golden and collapsed. Add a splash of water if necessary throughout the cooking time.
Cheesy Bread: Mix the parmesan and butter together and spread thickly onto bread. Bake in a hot oven (220c), buttered side up, until golden brown.
Salad: Dress lettuce with salad dressing. Crack plenty of fresh black pepper over tomatoes, season with salt.
Steak: Heat a frypan over very high heat. Add a little olive oil to the pan. At the first sight of smoke, add in the sizzle steaks being careful not to overcrowd the pan. When the red juice appears on top of the steak, turn and cooking to desired doneness.
Assembly: Lay one cheesy toast cheese side down, top with steak, then onions, tomatoes and then lettuce. Top with another piece of cheesy toast, cheese side up. Add barbecue or tomato sauce or cheese if desired.