Goat's Cheese & Beef Rump Sandwich

Halve, peel and thinly slice the onion.
Place a large pan over medium-high heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 6-8 mins, stirring occasionally. Add the chorizo and fry until it starts to brown, 3-4 mins. Pour in the red wine jus and a splash of water. Warm through 1-2 mins and season with salt and pepper, if required. Remove from the pan, cover and set aside.

Wipe and return the pan over high heat with a drizzle of oil and 1 tbsp butter (double for 4p). Coat the beef with a drizzle of oil, BBQ rub, salt and pepper.
Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest.

Slice the baguette into half and pop cut-side up onto a baking tray. Crumble the goat's cheese and onto the bread pop in the oven to warm through, 2-3 mins. When warm, evenly spread the cheese onto the bread.
Thinly slice the beef rump.
Divide the steak slices between the base of the baguettes. Top with chorizo and caramelised onion jam. Close the sandwich with the other half of the baguette.