- 1 ZoOsh French Onion Dip
- 1 rustic baguette
- 2 scotch fillet steaks
- 150g sauerkraut
- ¼ cup Dijon mustard
- ½ iceberg lettuce, shredded
- Sea salt
- Cobram Estate Light Extra Virgin Olive Oil
- Season steaks with salt and olive oil, coating evenly. Cook to your liking and rest for 2 minutes
- Slice the baguette 2/3rds of the way and spread the dijon mustard through the base. Sprinkle the lettuce on the next layer. Spread the top layer of bread with french onion dip. Slice the steaks into strips and layer it on top of the lettuce. Finish with the sauerkraut as the final layer and slice the baguette to suite your needs.
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