American · Lunch
Camel rider sandwich
A Jacksonville-style sandwich featuring 190g of spiced beef sirloin seasoned with cumin, oregano and allspice, griddled until browned and topped with melted white American cheese. Served on toasted Cuban bread with garlic aioli, shredded lettuce, pickled onion and a bright lemon finish.
$6
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
702Calories
42.8gProtein
40.2gFat
41.5gCarbs
5.1gSugar
3.4gFiber
1148mgSodium
128mgChol
Instructions
1
Prep
Toss beef sirloin with grated garlic, cumin, oregano, allspice and paprika until coated. Toss onion with vinegar in a small bowl and set aside.
2
Marinate
Cover the beef and refrigerate for 30 minutes to allow spices to penetrate the meat.
3
Sear
Heat olive oil in a skillet over medium-high heat and sear beef for 2 to 3 minutes, stirring often, until browned and no pink remains.
4
Melt
Lay cheese over the hot beef, reduce heat to low for 30 seconds until softened, then toast bread cut-side down in a dry skillet over medium heat for 1 to 2 minutes until golden.
5
Build
Spread garlic aioli mixed with mayonnaise on both cut sides of toasted bread, layer cheesy beef, lettuce and drained pickled onion inside.
6
Plate
Close sandwich, cut in half on a board and serve with lemon wedges alongside for squeezing over.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 190g190g beef sirloin
- 2 cloves2 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp ground allspice
- 1/4 tsp1/4 tsp smoked paprika
- 1 tbsp1 tbsp olive oil
- 1 piece1 piece Cuban bread (6 inch, about 75g)
- 0.75 oz21g white American cheese
- 1 tbsp1 tbsp mayonnaise
- 1/4 cup20g iceberg lettuce
- 2 tbsp20g red onion
- 1 tbsp1 tbsp white wine vinegar
- 22 lemon wedges