Le Gruyère AOP Steak and Fig Sandwich

Ingredients

• 200 g Steak (thick cut, such as ribeye or sirloin)
• 60 g Le Gruyère AOP Cheese (sliced or shaved from the wheel)
• 2 Fresh Figs (sliced)
• 2 slices Artisan Bread (such as sourdough or ciabatta)
• 1 tbsp Butter (for toasting bread and searing)
• 1 tsp Olive Oil (for the steak)
• Salt (to taste)
• Black Pepper (to taste)

Steps

1. 1

   Season the steak generously with salt and black pepper on all sides.

2. 2

   Heat a skillet over medium-high heat with a drizzle of olive oil and a knob of butter.

3. 3

   Sear the steak in the hot skillet until it reaches your desired level of doneness, then remove from the pan and let it rest for at least 5 minutes.

4. 4

   While the steak rests, slice the fresh figs and prepare the Le Gruyère AOP by slicing or shaving it into thin pieces.

5. 5

   Toast the bread slices in the same skillet or a toaster until golden brown and crisp.

6. 6

   Thinly slice the rested steak against the grain.

7. 7

   Assemble the sandwich by layering the sliced steak onto the bread, followed by a generous amount of Le Gruyère AOP cheese.

8. 8

   Top the cheese with the sliced figs and place the second slice of bread on top.

9. 9

   If desired, place the assembled sandwich back in the warm skillet for a minute to help melt the Gruyère.

Notes

The quality of the Le Gruyère AOP is central to this recipe, providing a nutty and complex flavor that pairs perfectly with the sweetness of the figs.

Nutrition per serving

• steak sandwich
• Le Gruyère AOP
• figs
• lunch
• main course
• gourmet sandwich