Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
4 very large sandwich buns (large ciabatta rolls are good)
2 beef filet steaks, or 4 thin slices of grilled steak
8 pieces of bacon
4 slices of deli ham
4 tomato slices
1/2 thinly sliced onion (optional)
4 slices of mozzarella cheese
1-2 tablespoons butter
Salt and pepper to taste
Place a large skillet over medium heat and cook the bacon slices until crispy. Set aside on paper towels to cool.
If using the filet steaks, drain the excess bacon fat out of the skillet. Slice each filet in half crosswise, to make 2 thin steaks (4 total). Sprinkle with coarse salt, and use a mallet to pound the steaks even thinner.
Heat the skillet over medium high heat until hot, and place steaks on the skillet. Cook for about two minutes per side, or until desired doneness. Remove to paper towels to cool. Add onions and saute until golden, remove to paper towels to cool.
Wipe the skillet clean. Melt the butter in over medium heat, and fry eggs sunnyside up until desired doneness.
Preheat the 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, two bacon slices, a slice of ham, a slice of tomato, and a slice of mozzarella.