Turkish sandwich with rib-eye and pastırma

Ingredients

• One-third of a baguette
• 2 tablespoons of olive oil
• A pinch of salt
• 1.5 tablespoons of lutenitsa (pepper and tomato sauce)
• 2 burger cheese slices
• 4 portions of pastirma (dried beef seasoned with spices)
• 4 dried tomatoes in oil
• 2 cornichons
• 4 thin slices of red onion
• 100 g of sirloin steak
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• A pinch of salt
• A pinch of black pepper

Slice the steak thinly and mix it with lemon juice and olive oil. Let it marinate in the refrigerator for 30 minutes.

Cut the baguette in half lengthwise, brush the inside with olive oil, lightly salt, and grill it in a frying pan.

While you’re doing that, heat a frying pan and cook the pastirma, removing the spice crust first.

Marinate the meat for 3 to 4 minutes over high heat, turning occasionally, then season with salt and pepper and remove from the heat.

Spread the bread from the Lutsenitsa on a plate, add the meat, then the cheese, pastirma, dried tomatoes, sliced pickles, and red onion. Close the sandwich and serve.