Italian-Style Pastrami Sandwich with Beef Strips and Fossa Cheese

Method

1. Cut the Piccadilly tomatoes in half.
2. Heat olive oil in a cast iron pan; add a garlic clove.
3. Add the tomatoes, fresh oregano, salt, black pepper, and a drizzle of oil. Cover and cook until soft, forming a sauce.
4. Peel the red onion. Cut it in half leaving the root base attached, then slice into wedges.
5. Bring water to a boil with white wine vinegar. Add the onion wedges and blanch until softened and the red color intensifies.
6. Clean the friggitelli peppers: push the stem to remove seeds and stem. Toss with olive oil.
7. Grill the friggitelli on a barbecue or in a non-stick pan until charred and softened.
8. Cook the beef strips on a hot griddle or pan for a few seconds per side. Season with black pepper. Do not overcook.
9. Warm the pan pizza bread on the griddle until crispy and heated through.
10. Assemble the sandwich: spread the tomato sauce on the bottom half of the bread. Add the grilled friggitelli, beef strips, and onion wedges. Generously grate or shave the Fossa cheese on top.
11. Close the sandwich, press gently, and serve immediately.