Crumbed Steak Sandwich with Herbed Mayo

Ingredients

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Method

1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium–high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1–2 minutes on each side, rest on a cake rack or paper towel to absorb any excess oil.
2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, spring onions and dill.
3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.