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.
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