Name: Saltimbocca and capsicum chutney sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 6 beef minute steaks, pounded; 40.00 ml fresh sage, chopped; 6 slices prosciutto; 36.40 gm olive oil; 50g mesclun; 6 turkish rolls, split, toasted; 6 eggs, fried; 1 red onion, thinly sliced; 2 capsicums, char-grilled, skin, seeds, membrane removed; 2 tomatoes, skin and seeds removed; 1 red onion, sliced; 90.00 gm brown sugar; 40.00 ml balsamic vinegar; 1 small red chilli, seeded, chopped; Finely grated zest of 1 lemon

Saltimbocca and capsicum chutney sandwiches

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate your work day with this gourmet lunch.

Ingredients:

6 beef minute steaks, pounded
40.00 ml fresh sage, chopped
6 slices prosciutto
36.40 gm olive oil
50g mesclun
6 turkish rolls, split, toasted
6 eggs, fried
1 red onion, thinly sliced
2 capsicums, char-grilled, skin, seeds, membrane removed
2 tomatoes, skin and seeds removed
1 red onion, sliced
90.00 gm brown sugar
40.00 ml balsamic vinegar
1 small red chilli, seeded, chopped
Finely grated zest of 1 lemon

Instructions:

Season each steak with a hint of aromatic sage and layer with a slice of savory prosciutto. Gently pound to combine. Set aside for flavors to meld.
For the capsicum chutney, simply mix all chutney ingredients in a medium saucepan. Heat on high until boiling, stirring until sugar dissolves. Lower the heat and gently simmer for 20-25 minutes until tender. Let it cool before serving.
Heat oil in a sizzling hot pan and sear steaks in small batches for just 30 seconds per side until perfectly cooked to your liking.
Layer the mesclun on one side of each roll and add the steak, egg, onion, and chutney on top.

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