Chicago-Style Egg Sandwich

Make the jus: In a saucepan, combine beef broth, Italian seasoning, garlic powder, red pepper flakes, and bay leaf. Bring to a simmer over medium heat. Let simmer 10 minutes to develop flavors.

Warm the beef: Add the sliced roast beef to the simmering jus. Let it warm through and absorb the flavors for 5-7 minutes. The beef should be tender and flavorful.

Prep the rolls: Slice Italian rolls lengthwise, leaving one side attached as a hinge. For authentic Chicago style, the rolls should have a soft interior but slightly crusty exterior.

Fry the eggs: In a large non-stick pan, melt butter over medium heat. Crack eggs and fry to your preference - over-medium works best so the yolk stays slightly runny. Cook in batches if needed.

Toast the rolls: Quickly dip the cut sides of each roll in the warm jus, or toast under a broiler for 1 minute. The bread should be warm and slightly softened from the jus but not soggy.

Layer the beef: Using tongs, pile warm, juicy beef onto the bottom of each roll. Don't be shy - Chicago-style means generous portions. Let excess jus drip back into the pan.

Add cheese and giardiniera: Lay provolone slices over the hot beef - the residual heat will melt it. Top with generous spoonfuls of hot giardiniera. This spicy pickled vegetable mix is non-negotiable.

Add the eggs: Place two fried eggs on top of the giardiniera. The runny yolk will mix with the jus when you bite in - this is the breakfast magic.

Serve Chicago-style: Close the sandwiches and serve immediately with a small cup of extra jus for dipping. Have plenty of napkins ready - this is meant to be messy!