A SMOKY, INDULGENT SANDWICH WITH SEARED TOMAHAWK STEAK AND MELTED ROASTED PEPPER CHEESE DIP.
- Prep Time: 20 min
- Cook Time: 30 min
- Rest Time: 10 min
- Total Time: 1 h
- Serves: 2
INGREDIENTS
For the sandwich:
- 1 tomahawk steak
- Coarse salt and cracked black pepper
- 1 rustic bread loaf (not baguette)
- 2 tbsp Dijon mustard
- 2 tbsp grainy mustard
- 1 handful arugula (rocket)
For the cheese dip:
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 white onion, diced
- 2 cups shredded melting cheese (Gruyère, Emmental, or mozzarella)
- ½ cup cream (or as needed for blending)
- Olive oil
STEPS
1. Preheat the Gozney oven to high heat.
Rub the tomahawk generously with salt and let it come to room temperature.
2. Sear the tomahawk.
Place directly on the grill or in a cast-iron pan. Sear all sides until a deep crust forms. Cook until medium-rare inside. Rest for 10 minutes before slicing thinly.
3. Roast the vegetables.
In a cast-iron pan, combine the diced peppers and onion with olive oil and salt. Roast in the Gozney until softened and lightly charred.
4. Make the cheese dip.
Add roasted vegetables back to the pan, top with cheese, and return to the oven until melted. Transfer to a blender or Vitamix, add cream, and blend until smooth and silky. Pour into a small bowl for dipping.
5. Assemble the sandwich.
Slice open the rustic loaf and remove some inner bread to reduce thickness. Spread both mustards, add a layer of arugula, and top with warm sliced tomahawk. Serve with the cheese dip on the side.
CHEF’S NOTE
Use the Gozney’s residual heat to warm the bread right before serving — perfect crust, soft center.
By Laurent Dagenais