Steak sandwich with Mojo Verde sauce on Abbott’s Bakery Gluten Free Rustic White

• 2 slices Abbott's Bakery Gluten-Free Rustic White, toasted, buttered
• 80 gm sirloin steak, grilled to medium-rare, thinly sliced
• ¼ cup roasted red capsicum, thinly sliced
• 2 slices Manchego cheese
• ¼ cup fresh rocket leaves

For the Mojo Verde Sauce

• 1 cup fresh coriander leaves, chopped
• ½ cup fresh parsley leaves, chopped
• 2 cloves garlic, minced
• ¼ tsp ground cumin
• ¼ tsp paprika
• ¼ tsp red chilli flakes (adjust to taste)
• 2 tbsp sherry vinegar or red wine vinegar
• ¼ cup extra virgin olive oil
• salt and black pepper, to taste

1. For the Mojo Verde Sauce: In a food processor, combine chopped coriander, parsley, garlic, cumin, paprika, red chilli flakes, and vinegar. Pulse until well combined. With the processor running, slowly drizzle in the olive oil until the sauce is smooth and well emulsified. Season with salt and black pepper to taste. Set aside.

2. On one toasted slice of Abbott's Bakery Gluten-Free Rustic White, layer the grilled sirloin, roasted red capsicum, manchego cheese, and fresh rocket leaves. Drizzle the Mojo Verde sauce generously over the steak and vegetables. Season the sandwich with a pinch of salt and freshly ground black pepper. Complete with the second slice of bread of toast.