5 from 1 review 1 cup/240 g mayonnaise, homemade or store-bought 1 1/2 Tbsp fresh lemon juice 2 Tbsp chopped preserved lemons 1 tsp ground chipotle For the Sandwich 1 lb/455 g warm grilled steak 1 sourdough baguette, sliced in half lengthwise One 12 oz/340 g can brined artichokes, drained and diced One 16 oz/455 g can brined sweet peppers, drained and diced

  1. Combine all the ingredients for the mayonnaise in a medium bowl. Leave to sit for at least 30 minutes before using. This can be made 2 days in advance. Store in an airtight container for up to 1 week. To Prepare the Sandwich
  2. Slice the steak against the grain.
  3. Generously, butter the inside of each half of the baguette with the mayonnaise.
  4. Lay the steak on the lower half of the baguette. Top with the artichokes and bell peppers. Place the top half of the baguette and press gently. Cut the baguette sandwich in half perpendicular to its length. Serve immediately.

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