Hey Guys
Hope everyone is well
I have been thinking about a Sandwich that my imagination concocted but I just don't know how to get it done or even describe it - I'm poor at expressing my creativity but I'll try to describe this as best as possible.
Firstly, I will choose Steak as my protein as I'm a steak lover. Obviously, I would want a sandwich with slivers of steak that's soft like butter and easy on the jaws.
The steak should be cooked in a Sticky Sweet Sauce with a hint of Chili.
A nice mature cheddar cheese is a must - this is what ignited this idea in my head - the thought of the cheese blended with this sweet sticky sauce - yum yum
The Sticky Sweet Chili Sauce in question should also be able to be put into a squeeze bottle and squirt out over the steak after it's placed in the sandwich.
My problem is I don't know where to start making a sauce like this or how would I incorporate it into the steak - perhaps saute' it with steak. Then the question, how do I get the steak super soft. What about getting the consistency of the sauce just right so it can fill a squeeze bottle - I would say just 1 or 2 points higher in liquid consistency than that of ketchup.
Hoping someone can extract this idea out my head and help me put it into action.
Take Care
Hope everyone is well
I have been thinking about a Sandwich that my imagination concocted but I just don't know how to get it done or even describe it - I'm poor at expressing my creativity but I'll try to describe this as best as possible.
Firstly, I will choose Steak as my protein as I'm a steak lover. Obviously, I would want a sandwich with slivers of steak that's soft like butter and easy on the jaws.
The steak should be cooked in a Sticky Sweet Sauce with a hint of Chili.
A nice mature cheddar cheese is a must - this is what ignited this idea in my head - the thought of the cheese blended with this sweet sticky sauce - yum yum
The Sticky Sweet Chili Sauce in question should also be able to be put into a squeeze bottle and squirt out over the steak after it's placed in the sandwich.
My problem is I don't know where to start making a sauce like this or how would I incorporate it into the steak - perhaps saute' it with steak. Then the question, how do I get the steak super soft. What about getting the consistency of the sauce just right so it can fill a squeeze bottle - I would say just 1 or 2 points higher in liquid consistency than that of ketchup.
Hoping someone can extract this idea out my head and help me put it into action.
Take Care