CONTRIBUTED BY: Denis Cardenas, Owner at El Jalapeno
1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks (you can ask the butcher to do this)
4 sandwich rolls
1/2 cup aioli
Four 1/8-inch-thick slices pancetta
2 tablespoons olive oil
4 large eggs
4 slices boiled ham (about 4 ounces)
4 ounces queso blanco or Monterey Jack, sliced 1/4 inch thick
4 Boston lettuce leaves
2 tomatoes, sliced
2 roasted peppers
- Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.
- Split the rolls and spread aioli on both halves; set aside.
- Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.
- Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.
- Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.