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Heat the olive oil in a frying pan, then fry the onions with a pinch of salt. Stir constantly for 5 minutes until they soften. Add the peppers and fry, stirring occasionally, for 15 minutes. Add the vinegar, sugar and garlic, then cook for 5 minutes more.


Preheat the grill to a medium heat. Cut the baguettes in half lengthways, then put on a baking sheet, toasting cut-side up for a few minutes until lightly brown.


Heat up a separate frying pan until smoking hot. Season the rib-eye steaks with salt and pepper, then fry for 2 minutes each side. Set aside on a board to rest, before slicing.


Stir the parsley into the peppers/onions before adding your required measurement of ‘AddCBD’. Layer the bottom halves of the baguettes with peppers, onions and the steak. Add a layer of sliced cheese. Put the 4 topped baguettes under the grill for 5-6 minutes to melt the cheese. Warm the top halves of the bread at the same time, then put on top to complete the sandwich. Cut in half and serve straightaway with extra mustard, if you fancy some kick.