Baguette: Mix ingredients, bind softer dough using water.

Then knead spraying oil, keep in a greased big bowl.

Let it rise till it's double in size.

Punch back make three to four portions.

Dust flour on the working table and slightly roll into rough rectangular.

Fold like swiss roll, the loose end pinch so it does not open while baking.

Lay the open side on greased tray, slit on top with sharp knife.

Make the other two in the same manner

Let it fully rise, glaze with beaten egg and sprinkle dry flour or sesame or flax seeds or oats.

Preheat oven and keep ice cubes with cold water in a metal bowl on the lower section.

Keep your baking tray in the middle section, bake in oven on 210 C till done.

Filling: Cut fillet to very thin slices, marinate with garlic, ginger, chilli flakes, vinegar and salt, marinate for 3 hours.

In a pan put two tablespoon of oil and braise onion till golden colour, remove on a plate.

In the same pan braise capsicum then remove on same plate.

Fry fillet slices in butter using the same pan.

When done shred with fork.

Mix onions, capsicum and steak shreds, sprinkle black pepper powder.

Chop cucumber and tomatoes, cut onion and green chillies.

In a bowl put cucumber, onions, chillies and tomatoes, add vinegar and sprinkle salt toss well.

Add mayonnaise in salad and mix well.

Slit bread in half, do the filling of steak mixture and salad then top up with cheese.

Bake in oven on 200 C to melt cheese.