1. cut the top of the garlic heads, add extra virgin olive oil, salt, pepper, and wrap them in aluminum foil. 2. Bake in the oven for 45 minutes at 180 degrees. 3. In a mixer glass, add olive oil, egg, roasted garlic, salt, and pepper. 4. Emulsify until the sauce is well combined and set aside. 5. Peel and thinly slice the onions. 6. In a pan with plenty of oil, add the onions with a little salt. 7. Cook over low heat until the onions are well caramelized (about 1 hour) and set aside. 8. Toast the bread in a toaster or pan. 9. Sear the entrecote on high heat, turning it over. 10. Assemble the sandwich with a good base of sauce on the bread, followed by the sliced entrecote, caramelized onions, idiazabal cheese, and finally the sautéed padrón peppers. 11. Close the sandwich and enjoy this delicious bocadillo top.