Steak panini with mustard mayonnaise

Serves 2

I'm doing a big barbecue at the weekend, and rather than the standard fare of hunks of charred meat stabbed into doughy buns, I'm going to do things more along the lines of beautifully perfect little steak sandwiches perked up with a piquant mustard mayonnaise. I've got some great green peppercorn mustard for this one, but a good smooth Dijon would do just the trick. All cooked, assembled and served off the grill, no need for squashing into a sandwich maker here.

Splash of olive oil

2 x 150g pieces cut thin rump steak

Crystal salt and freshly ground black pepper

2 small ciabatta or small French sticks

2-3 tblsp green peppercorn Dijon mustard

2 tblsp good quality mayonnaise

a small bunch rocket or watercress

Lightly oil and season the steak with salt and black pepper then cook on a hot barbecue grill or ridged grill pan. It will only need a few minutes to colour on the outside. Take it off while it's still pink in the middle and leave it to rest on a warm plate.

Cut the bread in half lengthways and toast the cut halves on one side. Mix the mustard with the mayonnaise.

Spread the bottom piece of toasted bread with the mustard mayonnaise then pile with trimmed watercress and rocket leaves.

Place the steak on top, pour over any juices that have collected on the plate then top with the second half of bread.