Finn-Erik Cooks - Argentinean grilled cheese sandwich

Grilled cheese for two:

• Four slices of brioche bread
• Aged Norvegia cheese (from 9 months to 5 years)
• 300 grams of premium entrecôte
• Smoked sea salt
• Propper butter
• Fresh oregano

Slice meat into nice steaks. Add smoked sea salt and let it rest for 30 minutes.
Barbecue the meat at high heat. Let it rest for 10 minutes before slicing it into strips.

Melt some butter in a casserole. Use a spoon to apply some butter on to the brioche bread; both sides.

Add generous amounts of cheese and lay some strips of barbecued meat. Finish with more cheese on top. Place a slice of bread on top and gently press together and grill on barbecue at medium heat. Wait for cheese to melt.
Add some chopped oregano and enjoy! :)