For the Super Sandwich with Paprika and Garlic Sauce, peel the onions and cut them into rings.
Put the onion rings in a small bowl and pour the apple cider vinegar over them. Preheat the oven to 200°C convection oven. Clean the peppers, cut them into strips and place them on a baking paper. Add the unpeeled garlic cloves and put both in the oven for about 20 minutes. Let the peppers and garlic cool. Bake the ciabatta bread for a few minutes.
For the paprika garlic sauce, peel the garlic cloves and puree with a blender along with the paprika and some olive oil. Add the other ingredients and season with lemon juice and salt.
Carefully flatten the meat with the back of a knife, season with pepper and sear briefly on both sides (1 minute each) in hot olive oil. Drain onion, mixing 1 tbsp apple cider vinegar with 1 tsp olive oil and a little salt in a shallow bowl for the salad marinade. Cut tomatoes into eighths.
Cut the ciabatta bread lengthwise. Brush cut surfaces with the paprika-garlic sauce. Pull lettuce leaves through the marinade and spread on the bottom of the bread. Place the meat pieces on top, then the onion rings and tomatoes. Finally, spread some bell pepper garlic sauce over everything and place the top of the bread on top.
Serve the super sandwich with paprika garlic sauce.