Gruyère And Pancetta Brioche Sandwich
Indulge in a delightful breakfast or brunch with this savory and sweet French toast sandwich recipe. Crisp pancetta paired with gooey Gruyère cheese, sandwiched between slices of rich brioche and drizzled with maple syrup - a harmonious blend of flavors awaits in every bite. Dip these sandwiches in a luscious egg mixture before frying to golden perfection, creating a satisfying meal that is both comforting and delicious.
— Constant Cookbook
Ingredients
- 12 rashers thinly sliced pancetta
- 2 tbsp maple syrup
- 8 slices brioche
- 4 large slices Gruyère
- 2 free-range eggs
- 1 tsp caster sugar
- 150ml/5fl oz full-fat milk
- 50g/2oz unsalted butter
- and freshly ground saltblack pepper
Instructions
- Heat a frying pan over a high heat. When the pan is smoking, add the pancetta and dry-fry for 1-2 minutes on each side, or until crisp and cooked through. Drizzle over the maple syrup and transfer the pancetta to a warm plate.
- Lay four slices of the brioche onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta. Drizzle over the pan juices, then top with the remaining slices of brioche.
- Whisk the eggs, sugar and milk in a shallow, wide bowl until well combined, then season, to taste, with salt and freshly ground black pepper.
- Dip each sandwich into the egg mixture, allowing the brioche slices to soak for a few seconds on each side.
- Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add two of the soaked sandwiches and fry gently for 4-5 minutes on each side, or until golden-brown on both sides and heated through. Keep warm. Repeat the process with the remaining butter and the remaining two sandwiches. Serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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