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Melt butter in a non-stick skillet over medium-high heat and sauté the onion for 5 minutes.
Add the beef, spices, Worcestershire sauce, salt, and pepper.
Fry until meat is nicely coloured. Deglaze the skillet with white wine and reduce until dry.
Pour in chicken broth and reduce by three-quarters.
Flambé the sauce with bourbon, if using. Transfer the mixture to a bowl and keep warm. Add a little oil to the skillet and grill bread, crust-side up, over medium-high heat for a few minutes.
Top ciabatta bread evenly with beef mixture, and then cheddar, and finally yogurt.
Sprinkle with chives, and drizzle with maple syrup.
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