King's Sandwich

Sandwich du Roi - BBQ Québec

Servings: 4

Cooking time: 20 minutes

Preparation time: 30 minutes

Ingredients:

  • 1 unsliced ​​country loaf
  • 3/4 lb sausage meat
  • 5 slices of bacon
  • 4 eggs
  • 1 Bartlett pear
  • 1 Le Bedoin natural halumi cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tsp of Argentina BBQ Quebec dry marinade
  • 2 tsp of Explorateur BBQ Québec dry marinade
  • Salt
  • Pepper
  • 1/3 cup maple syrup
  • 1 tbsp Canadian whisky
  • 1 tbsp 35% cream
  • Olive oil
  • Bourbon Wood

Preparation:

  1. Start by mixing the Explorer dry marinade with the sausage meat.
  2. Using a glass or can, mold the sausage meat into a bowl.
  3. Wrap the sausage meat all around with bacon. (Use toothpicks or wooden skewers to hold the bacon in place)
  4. Preheat your BBQ to 400F, add the bourbon wood and cook the meat indirectly for 40min until it reaches an internal temperature of 165F.
  5. Drain the fat from the bowl and pat the inside dry with a paper towel.
  6. Cut out the center of the bread and hollow it out to make a hole big enough to put the meat in.once the meat.
  7. Inside, add the eggs, whisky and cream without breaking the yolks. I prefer to leave them runny when serving.
  8. Add grated cheddar cheese on top.
  9. Sprinkle the halumi cheese with the Argentina dry marinade and quickly grill all sides and slice into 1cm sticks.
  10. Cut the pear into 1cm slices, grill on each side and slice into 1cm sticks
  11. Alternately arrange the pear and halumi cheese sticks vertically to form a crown that protrudes from the bread.
  12. Starting from the center, make spirals with the maple syrup
  13. (You can also sprinkle some brown sugar for those with a sweet tooth)
  14. Return to the BBQ at 350-400F for 10min (cook the eggs)
  15. Serve with berries.
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