Saltimbocca And Red Pepper Chutney Sandwiches - cooking recipe

Ingredients

6 None minute steaks, pounded
2 tbsp fresh sage leaves, chopped
6 slices prosciutto
None None Red Pepper Chutney
2 None red peppers, chargrilled, peeled, seeds and membrane removed
2 None tomatoes, peeled, deseeded
1 None red onion, sliced
1/3 cup brown sugar
2 tbsp balsamic vinegar
1 None small red chili, seeded, chopped
1 None lemon, zested
None None Saltimbocca and Red Pepper Chutney Sandwiches
2 tbsp olive oil
6 None ciabatta rolls, split, toasted
2 oz mixed baby greens
6 None fried eggs
1 None red onion, thinly sliced

Preparation

Sprinkle each minute steak with sage and top with a slice of prosciutto. Pound lightly to combine meats then set aside.
To make the red pepper chutney, combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 mins, until tender. Let cool.
When ready to serve, heat oil in a frying pan over high heat. Cook steaks for 30 seconds per side, or until cooked to your liking.
Stuff rolls with mixed greens, steak, fried eggs, onion and chutney.