This is a very serious sandwich situation. Seared bavette, melted Cantal, caramelised onions, peppery arugula, and plenty of dijonnaise, all piled onto toasted ciabatta. It’s rich, a little messy, and exactly what I want from a steak sandwich. I served mine with bistro-cut fries, a simple vinaigrette-dressed side salad, and extra dijonnaise on the side. (Serves 1 to 2 people) Ingredients For the steak sandwich: 1 ciabatta roll 130g bavette steak 50g Cantal cheese, sliced or g

20 minutes is all you need to pull together a bowl of beans that tastes like it simmered for hours. The shallots, garlic, and tomato...

I've been seeing these corn dogs everywhere so I had to make them myself! They are crunchy and are equally as delicious as they look!...