Name: Saltimbocca and capsicum chutney sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 6 minute steaks, pounded; 2 tablespoon fresh sage, chopped; 6 slice prosciutto; 2 tablespoon olive oil; 50 gram mesclun; 6 turkish rolls, split, toasted; 6 eggs, fried; 1 red onion, thinly sliced; Capsicum chutney; 2 capsicum, char-grilled, skin, seeds, membrane removed; 2 tomatoes, skin, seeds removed; 1 red onion, sliced; 1/2 cup brown sugar; 2 tablespoon balsamic vinegar; 1 small red chilli, seeded, chopped; 1 lemon, finely grated zest

Saltimbocca and capsicum chutney sandwiches

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Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

6 minute steaks, pounded

2 tablespoon fresh sage, chopped

6 slice prosciutto

2 tablespoon olive oil

50 gram mesclun

6 turkish rolls, split, toasted

6 eggs, fried

1 red onion, thinly sliced

Capsicum chutney

2 capsicum, char-grilled, skin, seeds, membrane removed

2 tomatoes, skin, seeds removed

1 red onion, sliced

1/2 cup brown sugar

2 tablespoon balsamic vinegar

1 small red chilli, seeded, chopped

1 lemon, finely grated zest

Method

1.Sprinkle each steak with a little sage and top with a slice of prosciutto Pound lightly to join. Set aside.

2.To make capsicum chutney, combine all ingredients in a medium saucepan. Bring to the boil on high, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 minutes, until tender. Allow to cool.

3.When ready to serve, heat oil in a frying pan on high. Cook steaks in 3 batches for about 30 seconds per side or until cooked to taste.

4.Place mesclun on one half of each roll and top with a steak, egg, onion and chutney.

Pound meat by covering with plastic wrap and beating with a meat mallet or rolling pin. Chicken or veal schnitzel can be substituted for steak, if preferred.
Note

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