Malaysian Roti John Beef Sandwich

Ingredients

• 12 oz ground beef
• 2 baguettes or long soft rolls, split lengthwise
• 4 large eggs
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 cup mayonnaise and 3 tbsp chili sauce, mixed
• 1 cucumber, sliced
• 2 scallions, sliced
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Heat 1 tablespoon of the oil in a skillet and brown the beef for 6 to 8 minutes, breaking it up, until no pink remains, then add half the onion, the garlic, curry powder, and cumin for 2 minutes. Season and cool slightly.
2. Beat the eggs in a wide shallow dish and stir in the cooked beef, the remaining raw onion, the scallions, and plenty of pepper.
3. The mixture should be loose and pourable, like a thick omelet batter. It has to soak into the bread rather than sit on top of it.
4. Heat the remaining oil in a wide skillet or on a flat griddle over medium heat.
5. Pour half the egg mixture into the pan in a rough rectangle roughly the size of one split baguette.
6. Immediately press the cut faces of the bread down onto the wet egg and hold them there for 30 seconds so the egg grips the crumb as it sets.
7. Cook for 3 to 4 minutes, until the egg is fully set and browned underneath, then flip the whole thing and toast the crust side for 1 to 2 minutes.
8. Repeat with the rest, then spread with the chili mayonnaise, add the cucumber, cut into lengths, and serve with lime wedges.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.