Slice the ciabatta roll horizontally and open it. If you prefer a warm, slightly crisp exterior, preheat a skillet over medium heat. Lightly brush the cut sides of the ciabatta with 1 teaspoon olive oil and toast cut-side down in the skillet 1–2 minutes until golden. Remove and set aside. Lay the 2 slices of Oakley Jack cheese on the bottom half of the warm ciabatta so they begin to soften.

Cook the chorizo

Heat a small nonstick skillet over medium-high heat. Add the crumbled fresh chorizo (no additional oil needed if the chorizo is fatty). Cook, stirring and breaking up pieces, for 4–5 minutes until cooked through, browned, and some fat has rendered. Transfer cooked chorizo to a plate lined with paper towel to drain excess fat.

Cook the egg

Wipe the skillet clean and reduce heat to medium. Add 1 tablespoon butter and let it melt, coating the pan. Crack the egg into the skillet and cook for 2–3 minutes for a runny yolk (cover pan for slightly firmer yolk), or 4–5 minutes for a fully set yolk, seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper while it cooks. If you prefer an over-easy egg, flip gently after the whites set and cook an additional 20–30 seconds.

Assemble sandwich

On top of the cheese-layered bottom ciabatta, arrange the cooked chorizo evenly over the melting cheese. Place the cooked egg on top of the chorizo. Add roasted red pepper strips across the egg, and scatter the optional baby spinach if using. If you like a touch of heat or smokiness, drizzle 1/2 teaspoon hot sauce or smoky chili paste over the peppers or egg.

Finish and serve

Close the sandwich with the top half of the toasted ciabatta, press gently, and let sit 30 seconds to a minute so residual heat further melts the cheese. Slice in half if desired and serve immediately.