Often, very little thought is put into sandwiches - some people are content to slap a bit of sliced meat between two pieces of soft, squishy 'sandwich bread', or mix diced roast chicken or hard-boiled egg with salad cream and spread it between the same bread, turning the whole thing into a soggy mess.
Sandwiches, however, can be interesting, satisfying and delicious, if you remember that the quality of the bread is as important as that of the filling. For these two versions, it's worth searching for crusty rolls, which are becoming easier to find - and not only at upmarket shops; some neighbourhood bakeries are making them as well. Also, you can find half-baked bread (which just needs to be browned in the oven) in the frozen sections of some supermarkets.
Tortas with spiced flank steak, crushed black beans and avocado (pictured)
One flank steak, about 600 grams
45ml olive oil
About 1/4 tsp cayenne pepper, or more to taste
About 1/4 tsp paprika, or more to taste
