Steak And Haloumi Open Sandwiches With Dill And Caper Dressing

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4 x 100g thin beef steaks, trimmed

125 g haloumi, sliced

olive oil, for brushing

2 slices sourdough bread, char-grilled

whole-egg mayonnaise, for spreading

1 tomato, sliced

40 g baby rocket (arugula) leaves

½ bulb fennel, thinly sliced

1 tablespoon salted capers, rinsed and chopped

1 tablespoon chopped dill leaves

1 ½ tablespoon olive oil

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

sea salt and cracked black pepper

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