Summer sandwiches

Summer sandwiches

Total: 1 hr | Active: 30 min.
lactose-free
Nutritional value / person: 686 kcal
, Fat: 20 g
, Carbohydrate: 89 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

4 tbsp olive oil
3 tbsp soy sauce
2 tbsp maple syrup
1 tsp sweet paprika
1 tsp chilli flakes
2 garlic cloves, squeezed

Aubergines

400 g aubergines, cut into slices approx. 1 cm thick

Meat

oil for frying
400 g rump steaks (à la minute)
¼ tsp salt

Sandwiches

½ charentais melon, thinly sliced
½ bunch coriander, leaves torn off
2 baguettes
1 lime, the whole juice
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How it's done

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Marinade

Mix the oil with all the other ingredients up to and including the garlic, set aside 2 tbsp for the meat.

Aubergines

Mix the aubergines with the remainder of the marinade, transfer to a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C.

Meat

Heat the oil in a frying pan. Fry the meat in batches for approx. 1½ mins. on each side. Remove, season with salt, brush with the reserved marinade. Cover and leave to rest for approx. 2 mins. Carve the meat into slices.

Sandwiches

Cut open the baguettes lengthwise, place the aubergines, meat, melon and coriander on the bottom half of the baguette, drizzle with the lime juice, cover with the top half, cut the baguettes in half.

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