4 veal cutlets (cut thin and pounded)
1/2 pound Prosciutto di Parma
1 pound fresh mozzarella, sliced thin
3 cups fresh spinach
1 cup Marsala wine
1 ½ sticks unsalted butter
2 cups flour
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground sage
1 1/4 cups beef stock
Preheat grill over medium heat. Combine cumin and black pepper; press evenly onto beef steaks and set aside. Place poblano peppers and onion on grill, and cook for 15 to 20 minutes until tender and pepper skins are completely blackened, turning frequently. Place peppers in food-safe plastic bag and close. Set aside.
Meanwhile combine mayonnaise, lime peel and lime juice in small bowl. Then, slightly hollow out centers of split sandwich rolls and set aside.
Place steaks on grill and cook for 5-6 minutes per side, or to desired doneness. About 2 minutes before steaks are done, place rolls cut sides down on grill and cook for 1 to 2 minutes or until lightly toasted. Allow steaks to rest for 10 minutes.
Take the cooked peppers in the food-safe plastic bag, and remove and discard skins, stems and seeds from peppers. Cut peppers into 1-inch thick slices and cut grilled onion slices in half. Then, carve steaks into slices and season steaks with salt, as desired. Spread mayonnaise mixture over toasted top and bottom halves of each roll. Evenly layer avocado, beef, peppers and onion on each roll bottom. Close sandwiches, pressing slightly together and serve.