You’ll Need
For the Hot Filling
4 thin sirloin steaks, about 120g each
1 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
8 smoked streaky bacon rashers
4 eggs
4 slices cooked ham
8 slices mozzarella
For the Rolls
4 large crusty rolls
4 tbsp mayonnaise
1 tomato, sliced
Shredded lettuce
40g green olives, sliced
Optional but Dangerous
Skin-on chips
Roasted red peppers
A cold Uruguayan lager
Method
Preheat your air fryer to 200°C.
Air fry the bacon for 6-8 minutes until crisp, then set aside.
Rub the steaks with oil, salt and black pepper.
Air fry for 4-6 minutes, turning once, then rest.
Crack the eggs into four lightly oiled ramekins and air fry at 180°C for 4-6 minutes.
Split the rolls and spread the bases with mayonnaise.
Layer in the steak, ham, bacon and mozzarella.
Air fry the open rolls at 185°C for 2-3 minutes until the cheese melts.
Add the fried eggs, tomato, lettuce and olives.
Close the rolls firmly and serve immediately.