This beast of a sandwich is not for the faint hearted!  I genuinely need a break from meat once I’ve had it, because it packs quite a punch. Make some fries on the side and don’t tell me I didn’t warn you if you end up not finishing it on the first go!

Ingredients

For the sandwich:

Steak

2 tbsp oil

1 tbsp Worcestershire sauce

1 tbsp lemon juice

1 Chorizo

Good quality Viennas

Good quality sliced Ham

Eggs – fried

Sliced cheese

6 Ciabatta or Bread rolls

For the sauce:

1 tbsp butter

2 tbsp crushed Garlic

Splash of whiskey

1tsp Smoked paprika

3 Bay leaves

1 cup of Beef stock

1 cup of Tomato puree

1 tbsp Worcestershire sauce

330 ml Beer

2 tbsp Cornflour

Freshly ground Salt & pepper to taste

Method:

Marinate the steak in the oil, Worcestershire sauce, and lemon juice.

Slice the chorizo into thin slivers.  Heat a frying pan, then pan-fry the chorizo until the pan is oily.  Fry the steak until medium rare in the chorizo oil.  Fry the viennas in the oil.  Fry the eggs to your liking, but this recipe is great with a sunny side up egg.

For the sauce, heat the butter, add the garlic, and cook for a minute or two. Deglaze with the whiskey.  Add the bay leaves and smoked paprika.  Add all the liquid ingredients and cook for 5 minutes.  Add the cornflour and stir through until it is a thick sauce.  Add some water if desired.  Season with salt and pepper.

Slice open the rolls and layer all the meat ingredients in them.   On top of the sandwich, place the egg and then the cheese.  Bake in the oven until the cheese is bubbly.  Pour the sauce over the sandwich and enjoy with some fries on the side.