RECETAS Y COCINA

Ingredients

• 4 very large sandwich buns; preferably round or oblong and somewhat flat
• 4 beef tenderloin steaks, about 1 inch thick
• 8 pieces of bacon
• 4 slices of sandwich ham
• 4 tomato slices
• 4 slices of mozzarella or provolone
• 4 eggs
• 1-2 tablespoons butter
• Lettuce
• Mayonnaise
• Ketchup
• Salt and pepper to taste

Preparation

Cook bacon in a skillet over medium heat until crispy. Set aside on paper towels to cool.

Butterfly steaks in the middle and pound out until even and they match the size of the rolls. Sprinkle with coarse salt.

Heat a skillet over medium high heat and when hot add steaks. Cook a couple of minutes on each side or to your liking. Set aside.

Fry each egg, individually, over easy or sunny side up.

Preheat oven broiler.

Assemble sandwiches: Spread inside of buns with ketchup and mayonnaise. Place lettuce slices over bottom half of buns. Top with a slice of beef, 2 bacon slices, a slice of ham, a slice of tomato, and a slice of mozzarella or provolone.

Place sandwiches (uncovered) under the broiler briefly (keeping a close eye on them) to melt the cheese. Remove from oven and add the fried egg over the cheese, then top with the other half of the bun. Serve immediately.

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