Cuban sandwich with beef and potato sticks

Ingredients:

• 4 beef chops (about 450 g), pounded to a thickness of 0.3 cm.
• 3 tbsp. l. olive oil
• 3 cloves garlic, crushed
• Half a sweet onion, thinly sliced ​​into half rings
• 1 tbsp. white vinegar
• 1/3 cup mayonnaise
• 1 tbsp. hot green sauce
• 4 buns (about 15 cm long), cut horizontally
• 3 cups potato sticks
• 2 tomatoes, thinly sliced
• Coleslaw salad for serving

Preparation:

1. In a large bowl, toss the chops with 1 tablespoon of olive oil and garlic, reserving 0.5 teaspoon. Season with salt and pepper. Let sit at room temperature for at least 10 minutes.
2. Meanwhile, in a medium bowl, combine the onion with vinegar and a few pinches of salt. In a smaller bowl, combine the mayonnaise, hot sauce, remaining garlic, and a pinch each of salt and pepper. Heat a large nonstick frying pan over medium heat. Place the onion in the pan. buns and press them on top with another heavy skillet; fry until golden brown and crispy, about 3 minutes per side.
3. Wipe out the skillet and heat 1 tablespoon of olive oil over medium-high heat. Add 2 chops to the skillet and cook until golden brown, about 1 minute per side. Transfer to a plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the remaining chops in the same manner.
4. Spread the mayonnaise mixture on the buns. Place a few potato sticks on the bottom halves, then top with a cutlet, trimming the edges if necessary. Top with tomatoes, season with salt, pickled onions, more potato sticks, and top with the top halves of the buns. Gently press the sandwiches together. Serve with coleslaw.