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Ingredients

1 Coles Bakery Pane Di Casa Loaf, split lengthways
500g Coles Graze Grass-Fed Beef Rump Steak
1 eggplant, thinly sliced lengthways
2 zucchini, thinly sliced lengthways
60g pkt Coles Australian Baby Spinach
275g jar marinated artichoke hearts, drained
1/3 cup (110g) tomato chutney
4 slices colby cheese

Method

Step 1 Heat a barbecue grill or chargrill on medium-high. Cook the bread, cut-sides down, until charred and heated through.
Step 2 Spray the beef with olive oil spray. Season. Cook on chargrill for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 3 Meanwhile, spray the eggplant and zucchini with oil. Cook on the chargrill for 2 mins each side or until tender.
Step 4 Preheat covered barbecue on medium-high (alternatively, preheat oven to 180C). Place the bread base on a large baking tray. Top with spinach, eggplant, zucchini, artichokes, beef, chutney and cheese. Top with bread top. Cook in covered barbecue using indirect heat, or in oven, for 5 mins or until cheese melts and bread is crisp. Cut into slices to serve.

Antipasto beef sandwich

How to make Antipasto beef sandwich

Ingredients

Method