Photo by Santiago Solo Monllor


  • 4 slices boiled ham
  • 4 Boston lettuce leaves
  • 4 ounces queso blanco or Monterey Jack
  • 2 tablespoons olive oil
  • 4 sandwich rolls
  • 4 1/8-inch-thick slices pancetta
  • Coarse salt
  • + 5 more ingredients
    • 2 tomatoes
    • 4 large eggs
    • ½ cup aioli
    • 2 peppers
    • 1 pound boneless rib steak

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, turnin...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network