Pan Toasted Beef and Cheese Sandwich, Made with Monk Fruit Sweetener

Method

1. Set a pan over medium heat, add 1 tablespoon of cooking oil and briefly fry 200g of ground beef.
2. Add 1 tablespoon of worcestershire sauce, 2 tablespoons of tomato sauce, 1 tablespoon of yellow mustard, 2 tablespoons of kOBE Monk Fruit Blend, 1 teaspoon of ground pepper, 1/2 teaspoon of chili powder, 1 teaspoon of salt and 1 minced garlic clove, and toss it quickly for 2 minutes so the beef takes on the seasoning.
3. Lay out 1 slice of sandwich bread, scatter a layer of mozzarella cheese over it, spread the beef on top, scatter another layer of cheese and close it with the second slice.
4. Spread 1 tablespoon of Lean Mayo over the outside of the top slice.
5. Heat a pan over high heat, lay the sandwich Lean Mayo side down and press gently for about 1 minute until it is golden.
6. Spread another 1 tablespoon of Lean Mayo over the other side, turn it and toast it for about 1 minute more.

Tips

• Worcestershire sauce is sold at imported food shops and can also be mixed at home.
• Mozzarella cheese is at supermarkets and baking supply shops.
• Reduce the beef sauce completely dry before it goes onto the bread, or the crumb turns soggy.
• Lean Mayo on the outside of the bread still toasts it golden and crisp while keeping it light.
• Press gently in the pan, as heavy pressure pushes the filling out both sides.