Steak Sandwiches and Beetroot Relish

Ingredients

Baby Spinach - Handful each
Bacon - 2 slices each
Beetroot, Diced - 1 can
Bread Rolls - 1 each
Brown Sugar - 2 tablespoons
Cheese - 1 Slice each
Cinnamon - pinch
Egg - 1 each
Redwine Vinegar - 1/4 cup
Tomato Sauce
Veal Steak - 2 slices each
Water - 1/2 Cup

Beetroot Relish

This is the star of the dish, and will make the sandwich amazing, start by adding the beetroot, water, red wine vinegar, brown sugar and cinnamon into a saucepan on medium heat, cook until the beetroot is quite soft (10-15mins), and set aside.

Cook The Meat

Start your veal steaks cooking, along with the bacon, once done, leave to stay warm in the oven.

Toast Bread

Cut your rolls/bread in half, and start toasting them under the griller, we're almost done!

Spinach and Eggs

In a small saucepan, simply toss the spinach a few times until it starts to wilt. Start your eggs cooking (simply fry them, flat), so they are nice and fresh.

Putting it Together

Hopefully you've timed everything perfectly! Put a little tomato sauce on the bottom bun, a slice of cheese then add 2 slices of veal to it, and layer 2 slices of bacon on top. Put a small handful of spinach on top of this, and finally slide the egg on top.

Give the beetroot relish a mash with a potato masher to get it a little more spreadable, and then spread a thick layer of it onto the top roll