Left over beef from Elliot's excellent pop up in Victoria Park, plus a wander around King's Road farmer's market (that's how I roll) result in one of the greatest sandwiches of all time. Or at least since the chorizo and pepper grill on Friday.
Steak and blue cheese sandwich
What is there to say... It's a classic!
Rare-roast steak, at room temperature, sliced thinly
Blue cheese - we used pecorino piquante, a very tangy blue sheep's cheese from northern Italy
Fresh, open-texture sour dough bread
Radishes, thinly sliced
Olive oil and balsamic vinegar
Sea salt and freshly ground black pepper
Warm the bread slightly in the oven, then slice, and drizzle with plenty of olive oil. Crumble the blue cheese on first, then layer the beef so there are lots of nooks and crannys. Season with a little salt and pepper, and sprinkle the radishes over. Lettuce goes on last, then the Balsamic, and tuck in. I'm salivating...