Sirloin Steak & Sparkenhoe Shropshire Blue Sandwich

Treat Dad this Father's Day to the ultimate steak and blue cheese sandwich. Featuring juicy and succulent Sirloin steak, topped with rich and buttery Sparkenhoe Shropshire Blue cheese, wilted spinach and our sweet and moreish Caramelised Onion Chutney, this recipe is guaranteed to please.

Ingredients:

100g Sparkenhoe Shropshire Blue
1 x Steak (approx. 200g) - your preferred cut, I used sirloin for this recipe.
Butter
100g - 150g Spinach
2 Tbsp Mayonaise
1 Tbsp Dijon Mustard (why not try Truffle Mustard)
2 Tbsp Paxton & Whitfield Caramelised Onion Chutney
1 Garlic Clove crushed
Salt/Pepper to taste
Crusty Bread - I used a sourdough baguette.
Lemon
Drizzle of Olive Oil

Method:

1. Prep your mustard mayo - mix your mustard, mayonnaise, a squeeze of lemon, salt and pepper to taste. Set aside.
   
   
2. Over medium heat, sauté your spinach in a pan, with a nob of butter and garlic until wilted- season with salt/pepper to taste.
   
   
3. Season your steak with salt and rub with a drizzle of oil. Heat your pan to a high heat, once hot add the steak to the pan and turn the heat down. Cook the steak to your liking, basting it with butter and leave to rest for 3/4 minutes.
   
   
4. Cut your bread and slice your cheese ready for assembly.
   
   
5. Once ready, slice your steak (season with a little salt/pepper).
   
   
6. Spread a layer of mustard mayo on the bottom of your bread, and top with a layer of sauteed spinach, arrange the sliced steak on top and follow with the caramelised onion chutney. Top with the slices of blue cheese and add some more mustard mayo to the top layer of bread, serve and enjoy!