@ahmed.eat: Sandwiches don’t have to be boring. They’re just meals… in a better format. This one came together from whatever was in the fridge — and somehow turned into one of the best things I’ve made all week. Steps: Cook the steak: Take a ribeye and pat it really dry with paper towels. Season generously with salt & black pepper. Sear in a very hot pan (cast iron or stainless steel) for about 2–3 minutes per side until a deep crust forms. Cook to medium or medium well, Ribeye has enough fat to handle it — gives time for the fat to render and flavor to develop. Let it rest for 5–10 minutes. Toast the bread: Slice your bread (I used sourdough, but anything works). Toast it in the same pan you cooked the steak in. This way it soaks up all the flavor and stays crispy — no soggy sandwiches here. Make the sauce: Mix: mayonnaise, dijon mustard & chili paste. Simple, but it works. Build: Slice the steak. Spread a layer of sauce on the bread. Add the steak, then top with 2 slices gouda cheese. Place in the oven for 2–3 minutes just to melt the cheese. Finish: Take it out, add fresh arugula and a little more sauce. Close it. Done. Important: This doesn’t have to be steak. Chicken, vegetables, leftovers… anything works. The point is: Treat your sandwich like a real meal — not an afterthought. Ingredients (1 sandwich): 200g ribeye steak Salt & black pepper 2 slices bread (sourdough or any) 2 slices gouda cheese Handful arugula Sauce: 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp chili paste Good food doesn’t have to be complicated. Sometimes… it’s just a sandwich done right.

Ahmed.eat

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Wednesday 06 May 2026 10:42:48 GMT