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Steak n’ Shrooms Sandwich


Whole grain baguette, cut in half and toasted

1 tbsp of Baguette Spread

150 gr beef rib-eye steak, seasoned with salt and black pepper

30 gram butter

1 tbsp or one twig of fresh thyme

1 small clove of garlic

50 gr mushrooms

A handful of rocket salad

Black pepper


  1. Heat a pan until very hot. Add butter, garlic, and thyme.
  2. Cook the steak for about 1 minute per centimeter of thickness on each side. Adjust cooking time based on steak thickness. Remove from heat and let rest for 5 minutes before slicing.
  3. While the steak rests, cook the mushrooms in the same pan, using the remaining butter. Season with salt and black pepper.
  4. Toast the baguette in the same pan as the steak and mushroom to enhance the flavor and spread the Baguette Spread on it.
  5. Layer the sliced steak, cooked mushrooms, and rocket salad on the baguette.
  6. Top with black pepper and serve immediately.

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