The Meat

• Fry a steak to your preferred doneness and cut it into smaller pieces—it's a hassle if the slices are too big, as these sandwiches are usually eaten with your fingers.
• I usually use already cooked meat. In this case, there were leftovers from this ribeye steak. Either I vacuum seal the meat or pack it in an airtight bag that can withstand up to 60 degrees Celsius (140 degrees Fahrenheit), and then reheat it either in my sous vide or in 50-60 degrees Celsius (122-140 degrees Fahrenheit) hot water in the sink.
• Just before serving, it gets a very quick turn on a hot pan.
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• Cut the crusts off your bread and slice it into pieces about 2-3 cm thick. The crusts are cut off because they can become hard when toasted.
• Toast the bread on each side until it gets a slight color. 
• Spread something on the inside of the bread, either a good pesto, tapenade, or homemade mayo. I used a delicious artichoke tapenade with summer truffle.
• Add something pickled, for example, pickled cucumbers, pickled red onions, or onion marmalade - I used the latter, and it is highly recommended!
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