Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 loaf ciabatta bread or a wide baguette, about 10 inches long and 3 inches wide
• olive oil
• 12 to 14 oz. very thin (less than 1/4-inch) sliced sandwich beef steak, such as boneless rib-eye or sirloin
• Chopped fresh oregano (or dried)
• Salt and ground black pepper
• 2 eggs
• 6 to 8 very thin slices fresh Syrian cheese OR fresh mozzarella
• Hot chile paste, optional

Directions

1. Cut the bread horizontally in half. Drizzle olive oil over the cut sides of the bread.
2. Season the steak slices to taste with olive oil, oregano, salt and pepper. Heat a heavy pan or seasoned cast-iron skillet over medium high heat. Add the steak to the skillet

3. over medium-high heat. Add the steak to the skillet in a single, un-crowded layer. Cook until golden and the meat just releases from the pan, about 1minute. Flip and cook the second side until golden, about 1 minute. Do not overcook.

4. Place steaks on the bottom half of the bread. Drizzle the top half of the bread with any pan juices.
5. Lightly oil a griddle or skillet; crack the eggs into it. Cook eggs until almost set, 1 or 2 minutes; flip and cook the second side until eggs are done to your taste, about 30 seconds more for medium. Place eggs over steaks on bread. Sprinkle with salt and pepper; top with the cheese slices. Close the sandwich.
6. Wipe the griddle clean; heat it until medium hot. Add the sandwich; place a heavy skillet on top of the sandwich to compress it down a bit. (The yolk may break, spreading it’s gooey richness into the bread; this is good.) Cook until bottom of sandwich is golden, about 2 minutes. Carefully flip the sandwich to crisp and brown the top.
7. Set the sandwich right-side up on a cutting board. Use a serrated knife to cut it into 4 sections. Serve hot with a smear of chile paste if desired.

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