Original Sandwich Bun

Nothing says sandwich bun like a delicious piece of white bread. Ours is made with unbleached, untreated, enriched wheat flour, water, sea salt, yeast and malted barley. And with a bun that has this much holding power, you won’t have to worry about the integrity of your sandwich.

Original
13703
24703 (CAN)
23703 (US)
Product sheet (pdf)

Steak sandwich

Ingredients

  • 4 Boulart® Original sandwich buns
  • 8oz. of top sirloin or rib-eye steak
  • 6-8 butter lettuce leaves, washed and dried
  • 1/2 a red onion, peeled and thinly sliced
  • 4 limes, juiced
  • 1/2 lb of butter, softened
  • 1 bulb of garlic
  • 1 tbsp of fresh thyme, picked and chopped
  • 1 tbsp of fresh tarragon, picked and chopped
  • 1 lemon, zested
  • Kosher salt + freshly ground black pepper

Method

  1. Peel and trim garlic and toss in olive oil. Wrap the cloves in tinfoil and bake at 350°F for 20-30 minutes until soft + golden brown. Set aside to cool.
  2. Meanwhile, place a grill pan onto high heat OR preheat your BBQ to its highest setting
  3. Bring the steak to room temperature, dry off well using paper towel and season both sides liberally with Kosher salt and black pepper.
  4. Grill the steak on both sides until desired doneness is reached (rare to medium-rare is recommended). Remove the steak from the grill pan and rest on a plate loosely covered with tinfoil.
  5. While the steak rests, whip the butter with the roasted garlic, the herbs and the lemon zest using a medium sized mixing bowl and a rubber spatula. Season the butter with salt & pepper and set aside.
  6. Toss the red onion thoroughly with the lime juice and a good pinch of salt.
  7. To assemble, briefly grill the bread cut side down in the same pan the steaks were grilled in (this will soak up any nice flavors left in the pan). Next, spread a bit of garlic & herb butter on both grilled sides of the bread. Lay a few leaves of the butter lettuce on the base, followed by a few slices of the grilled steak, next a few slices of the pickled red onion and finish with the top half of the bun.