BLOG: A Recipe for The Best Sandwich Ever

When I was first getting in to food photography, I reached out to a good friend of mine who is an excellent chef. I wanted to create some new food shots for my portfolio and he wanted to try his hand at food styling. It was a win win scenario and the results look beautiful and taste delicious. For technical details, skip to the bottom of the post. Otherwise, fire up your cast iron skillet and get ready to make the Best Sandwich Ever

Grilled Hanger Steak & Applewood Smoked Shoulder Bacon Sandwich With Frisee & Red Onion Jam
Serves 4. Always seek out the best ingredients possible.

1 lb. Hanger Steak
2 Cloves Garlic, minced
2 TBSP Minced Herbs-Rosemary, Thyme, Sage
8 oz. Applewood Smoked Shoulder Bacon, Sliced Thin
Frisee, washed and patted dry
Red Onion Jam (see recipe below)
8 Thick slices Rustic Country Bread
Sea Salt
Fresh Crack Black Pepper
Pinch Controne Hot Pepper Flake
Extra Virgin Olive Oil

Season Hanger Steak with salt, pepper, chili flake, herbs, and olive oil. Set aside, uncovered 1 hour up to 12 hours.

Heat a grill on high heat. Sear Steak on all sides, achieving a good crust. Cook Steak to Rare/Medium Rare. Remove from grill and let rest at least 15 minutes.

Meanwhile, brush one side of the sliced bread with olive oil and season with salt and pepper. Grill bread, oil side down until nice and toasty. Remove and let rest grilled side up.

Thinly slice steak, against the grain.

To build sandwich: Spread Red Onion Jam on grilled side of bread. Arrange thin slices of Shoulder Bacon topped with Frisee. Drizzle Frisse with olive oil and season with salt and pepper. Arrange Hanger Steak on top and top sandwich with grilled bread. Enjoy with a dark English Style beer like a stout or porter

Red Onion Jam:

2 Red Onions, sliced thin
1/2 cup Red Wine Vinegar
1/4 cup Sherry Vinegar
1/2 tsp Yellow Mustard Seed
1/4 tsp Fennel Seed
1/4 cup Honey
Sea Salt
Fresh Cracked Black Pepper
Extra Virgin Olive Oil

In a small saucepan, drizzle olive oil. Add Red Onions and cook until well caramelized. Add the remainder of ingredients and bring to a boil. Turn down heat and allow to slowly simmer until all liquid has reduced. Will keep for several weeks in the fridge.

“I love how the flavors and textures dance around your mouth in this sandwich. The mouth is delighted with a soft opening followed by a distinct snap of the grilled under-side of the Extra Virgin Olive Oil soaked bread. Act one presents the taste-buds with the sour-ness of Red Onion Jam that is flooded over from the smokey, fattiness of the bacon. The main act truly lies within this juicy Hanger Steak as it is complimented by hints of vegetal bitterness from the frisee. The steaks richness lingers, leaving the desire for another bite.

– Food Styling, Words, & Recipe by Kevin Ward

Technical Details:

  • Lighting: Available and Bounce Card Fill
  • Camera: Canon 5D Mark II
  • Lens: Canon EF 100mm f/2.8L Macro IS USM (IS turned off)
  • Settings: 1.3 sec at f/5.6, ISO 200