Ingredients
- 120g Rib eye
- 30g BBQ sauce
- 20g Fried onion
- 10g Tomatoes
- 10g Avocado cream
- 20g Avocado in slices
- 40g Smoked salmon
- 120g oven-baked pork pancetta
- 30g Cheddar sauce
Implementation
1) Heat the sobreros in a non-stick pan
2) Grill the rib eye and cut it into slices, combine with bbq sauce, fried onion and fresh cherry tomatoes
3) Spread the avocado cream and then add the sliced avocado and the smoked salmon, garnish with toasted sesame
4) Cut the slow-cooked pancetta into slices, spread cheddar sauce, and garnish with smoked paprika
