Roasted tomatoes: Preheat oven to 180°C. Place the cherry tomatoes cut side up in a heatproof dish or on a baking paper-lined tray. Drizzle with olive oil, tuck in a few thin slices of garlic, and season with salt and pepper. Roast for 1 hour until soft and juicy, then remove and set aside.

Chimichurri: While the tomatoes roast, combine the sherry vinegar, red wine vinegar and a pinch of salt in a jar, bowl or Tupperware. Add the red onion, 1 to 2 cloves of grated garlic, lemon zest and juice, finely chopped herbs, green chilli, birdseye red chilli and smoked paprika. Mix or shake well, then stir through the olive oil. Seal or cover and refrigerate until ready to use.

Steak: Brush steaks with olive oil and season with salt only (hold the pepper until after cooking to avoid it burning in the pan). Heat a cast-iron or non-stick frying pan over medium-high heat until hot. Cook steaks for about a minute on each side until nicely crusted. Remove from the heat, add pepper, and leave to rest for at least as long as you cooked them. Wipe the pan and keep it for the sandwiches.

Toast the bread: Cut the bread into thick slices and slice lengthwise. Drizzle a little oil in the pan and place both sides face down to toast lightly until warm and golden.

Assemble: In the pan, layer the bottom slice of bread with roasted tomatoes first (press them down gently so they soak into the bread), then lettuce, then steak. Drizzle over any resting juices and a spoonful of chimichurri. Top with Emmental slices and close the sandwich. Toast for a couple of minutes then flip to toast the top for another minute. Move to the side.

Fried eggs: In a clean cast-iron or non-stick pan, heat a little olive oil over low heat. Crack in the eggs and cook sunny side up until whites are set and yolk is still runny. Fold in the edges of the white to roughly match the shape of your bread. Season with salt and pepper.

Finish: Top each sandwich with a fried egg, a pinch of salt and pepper, and another drizzle of chimichurri. Serve immediately.

Preheat a toasted sandwich press or pan over medium heat.

Drizzle olive oil inside the baguette and place it onto a grill or into the pan to char and toast slightly.

Remove the bread and arrange the sliced strawberries, prosciutto, and manchego inside each piece.

Add a drizzle of honey and a pinch of salt flakes to each sandwich, close, and rub olive oil on the outside of each baguette. Heat in the sandwich press or pan until crispy on the outside. Remove, add another drizzle of honey and salt, cut in half and serve.