Directions

In a small bowl cover the chili with very hot water. Let sit about 1 hour until softened. Discard water, dry the chili, remove the seeds (optional) and roughly chop it. Be careful as this chili is very hot.

In a blender, add egg yolk, egg, lemon juice and chili (these little peppers pack a lot of heat, so add as much as you can stand). Blend until fairly smooth. While the blender is on, drizzle in canola oil until the aioli emulsifies and thickens to your liking (you might not use all the oil) then add a pinch of salt to taste.

Season the meat on both sides with salt and pepper. Heat the olive oil in a large cast-iron skillet set over high heat, until very hot. It must be an iron skillet to retain as much heat as possible.

Place steak in the hot pan. Let sear for 2 to 3 minutes until well browned. Flip to the other side and let sear for 2 to 3 minutes. Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes. Insert a meat thermometer into the thickest part of the steak. 120°F for very rare, 125°F for rare, or 130°F for medium rare. When the desired temperature is reached, remove the steak from the pan to a cutting board and let rest for 10 minutes. Thinly slice the meat against the grain.

Slice the ciabatta rolls in half, scoop out some of the soft interior bread, creating a well. Spread some of the ghost pepper aioli onto the top halves of the rolls. Layer the sliced meat on the bottom halves of the rolls followed by a generous amount of the cucumber, ginger and cilantro. Drizzle with lime juice. Close the sandwiches and serve with more aioli and lime wedges.

Directions

Make the crust: Pulse 2 1/2 cups flour and 1/4 teaspoon salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds). Divide dough in half, shape each into a disc, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

Remove the sausages from their casings. Discard casings and crumble the meat. Add the crumbled meat to a large skillet set over medium heat. Cook completely, stirring often. Drain off excess fat and set aside.

Bring a large pot of generously salted water to a boil. Meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain, and spin dry.

Heat 2 tablespoons of the olive oil in a large, heavy skillet set over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the reserved cooked meat, stir to combine, then stir in the blanched cabbage. Cook, stirring often, until the mixture is very tender and the cabbage is beginning to color, about 10 minutes. Add salt and pepper to taste. Allow to cool somewhat. Stir in the feta, dill and parsley, and set aside.

Pre-heat the oven to 375 degrees F. Roll one of the chilled dough discs out to about a 12-inch round (depending on pan). Save the other disc for another use. Line a 10 to 12 by 2 inch deep oblong baking dish with the rolled out dough, allowing it to evenly drape over both long sides. Fill with the cabbage mixture. Fold the draped edges in over the filling. It need not meet in the center. Brush with egg wash, drizzling any extra over the cabbage mixture.

Bake 40 to 50 minutes in the pre-heated oven, until the crust is crisp and dark golden brown. Serve hot, warm, or at room temperature.