Chargrilled onglet and watercress sandwich with quick-pickled celeriac rémoulade

Ingredients

Fresh Meat

  • 500g of onglet

Oils & Vinegars

  • 1 dash of vegetable oil
  • 351ml of lightly seasoned pickling vinegar
  • 3 tbsp of extra virgin olive oil

Store Cupboard

Bakery

  • 8 slices of sourdough