Preparation Time: 90 mins  |  Cooking Time: 90 mins  |  To: 2 people

INGREDIENTS:

  • 3 slices of bread
  • 6 slices of cheese
  • 1 beef steak
  • 4 sausages
  • 2 slices of ham
  • 6 slices of chorizo
  • 50 g of margarine
  • 1 egg

For the sauce:

  • 1 chopped onion
  • 3 cloves of garlic, chopped
  • 2 bay leaves
  • 500 ml of beer
  • 4 Tbsp tomato pulp
  • 50g margarine
  • 200 ml of white wine
  • 50 ml of Port wine
  • 50 ml of brandy
  • 200 ml beef broth (bouillon cube mixed with water)
  • 1 tbsp corn starch
  • 1 Tbsp of chilli pepper

PREPARATION:

Prepare the sauce: in a pan, place the onion and garlic cloves, roughly chopped, add the margarine, bay leaves and bacon bits and let it cook. Add the tomato pulp, white wine, bring to a boil. Add the beer and cook over low heat for 15 minutes. Add the beef broth (beef stock cube mixed with water), the cornstarch and mix everything. Remove the bacon core and bay leaves. Blend everything with the magic wand. Bring it back to a low heat, add the brandy, Port Wine and chilli and let it boil for 5 minutes.

Cut the sausages in half, then in half lengthwise again. Season the steaks with salt and pepper. Grill the steaks, slices of chorizo and sausages in butter.

Lightly toast the bread slices and distribute the slices on plates. Cover the steak, sausages with a slice, cover with two slices of ham and the remaining bread. Add the 6 slices of chorizo, cover with the sliced bread. Cover with the six slices of cheese.

Place in the oven at 200°C for 5 minutes to brown. Place a fried egg on top, drizzle with the sauce and serve hot. Accompany with fries and a beer.