Pok Pok Lacquered Fried Chicken Banh Mi Sandwiches with Crispy Garlic, Homemade Red Rooster Aioli, Sweet + Spicy Pickle Coleslaw, Fresh Cilantro, & Buttered Brioche Buns

Pok Pok Lacquered Fried Chicken Banh Mi Sandwiches with Crispy Garlic, Homemade Red Rooster Aioli,
Sweet + Spicy Pickle Coleslaw, Fresh Cilantro, & Buttered Brioche Buns

Sandwiches are like love stories, or I think they are. They're lovey-dovey kind of stuff. Have y'all seen that Zaxby's commercial where she loves one of their zalads salads so much that she married it? It's completely plausible in my book, but if I'm going to marry anything it's either going to be a sandwich or chocolate of some sort. If my Mountain Man were to be a sandwich, I would want him to be a fancy fried chicken sandwich with a yummy coleslaw + toasted bun or a Banh Mi. So, if we're gonna talk marriage, we might as well marry the two together, and that's exactly what I did. Wayyyyyy back in March, I made caramel glazed pork belly banh mi's and my my, they were mighty fine. One of the best things I've concocted between two pieces of bread, so I wanted to use a few elements for my fried chicken version. The homemade red rooster aioli is a must, for anything really. And I knew that I wanted the chicken glazed or drizzled with a sweet + sticky sauce and I eventually decided on adapting this recipe. It worked out perfectly. After you batter & fry the chicken cutlets, you make a caramel with fish sauce, soy sauce, honey, sriracha, etc. And then dunk them into this asian caramel a few times until they are thoroughly coated + extra sticky. Instead of a simple sauce or dip, this gives the chicken a lacquered finish. If you didn't know already, any time food is lacquered, it pretty much means it looks like liquid gold. Brilliant. All that was left was a simple garnish of crispy minced garlic rounds out the flavor and gives it a tad more crunch. Between the buttered brioche bun, spicy aioli, lacquered chicken, and fresh cilantro, these are sure to become a household favorite. 

lacquered + topped with crispy garlic chips

place it on a buttered brioche with a slather of aioli

the sweet + spicy pickle coleslaw is the best part

don't forget a whole lot of fresh cilantro

oh my, you're gonna demolish it

homemade red rooster aioli

The best part? Oh by far, the sweet + spicy pickle coleslaw. This will be a go-to side this summer... and I especially can't wait to adapt it with BBQ inspired flavors for pulled pork sandwiches. All you do is toss a big mess of coleslaw with homemade sriracha-bread n' butter pickles, candied jalapenos, and spicy taco pickles along with some of their pickling liquid, and you've got the best vinaigrette coleslaw you could ever imagine. 

sweet + spicy pickle coleslaw

If you don't have all those pickles around like I do, then you could surely make do with what you have in the pantry... as long as they are asian-inspired & flavored. I let the mixture marinate for an hour or so, that way the flavors could marry together. All that is left is plopping a big scoopful on top of the chicken, and it's done. Or you could be like us and eat half of the coleslaw out of the mixing bowl before the sandwich is even finished. True story. These sandwiches are so damn good... you might just marry them. Just like us!! Enjoy :)

For the Marinated Chicken Cutlets:

4 Thin Chicken Cutlets (pounded out lightly)

1C Hot Water

2 Cloves of Garlic, Roughly Chopped

1C Sugar

½C Fish Sauce + Soy Sauce

Pinch of Cinnamon

¼t Salt

1 Star Anise Pod or Seed

For the Homemade Red Rooster Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

1 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

2T Asian Chili-Garlic Sauce

½t Cayenne

½t Homemade Sriracha Cajun Seasoning 

For the Sweet + Spicy Pickle Coleslaw:

4C Coleslaw Mix or Thinly Sliced Cabbage

2 Jalapenos, Thinly Sliced (optional)

1 Bunch of Green Onions, Thinly Sliced

½C Homemade Sriracha Bread n’ Butter Pickles + ¼C of the Pickling Liquid

1C Homemade “Taco Pickles” + 2T of the Pickling Liquid

½C Homemade Candied Jalapenos + 2T of the Candied Liquid

For the Coleslaw Dressing:

¼C Sriracha Bread n’ Butter Pickling Liquid (reserved from earlier)

2T “Taco Pickles” Pickling Liquid (reserved from earlier)

2T Candied Jalapeno Liquid (reserved from earlier)

1T Sesame Oil

Salt & Pepper, To Taste

For the Crispy Fried Chicken:

2C AP Flour

¼C + 2T Cornstarch

1t Chinese Five Spice Powder

Marinated Chicken Cutlets

½C Panko Breadcrumbs 

Salt & Pepper, To Taste

1C Buttermilk

Peanut Oil, For Frying

To Make the Pok Pok Lacquering Caramel:

4 Cloves of Garlic, Minced

1T Fresh Ginger, Minced

2T Vegetable Oil

¼C Fish Sauce + ¼C Soy Sauce 

¼C Sugar + ¼C Honey

¼C Chili-Garlic Sauce (depending on how spicy you want it)

Fried Minced Garlic, For Garnishing

For the Banh Mi Sandwiches:

Buttered Brioche Buns, Warmed

Pok Pok Lacquered-Crispy Fried Chicken Cutlets, Hot

Prepared Red Rooster Aioli

Prepared Sweet + Spicy Pickle Coleslaw

Fresh Cilantro Sprigs

Directions:

1. For the Marinated Chicken Cutlets: In a small bowl, steep the crushed garlic and salt with the hot water for roughly 5 minutes. After waiting, whisk in the fish sauce, soy sauce, and sugar until all of it is completely mixed and the sugar has dissolved. Let this mixture cool completely before marinating the cutlets (I let mine chill in the refrigerator until cold). Once the marinade is cold, place the chicken cutlets into a plastic bag (or large container) and pour the cold marinade over the chicken, tossing to coat completely. Marinate them for at least 4 hours, but preferably overnight to enhance the flavor and juiciness (making sure you toss the wings occasionally throughout the process, so that they are evenly covered). Once the wings have marinated for your desired time, remove the chicken from the liquid and completely pat them dry of any excess liquid.

2. For the Red Rooster Aioli: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with Asian chili-garlic sauce, sugar, cayenne, and Sriracha Cajun seasoning. Cover and refrigerate until you are ready to use.

3. For the Sweet + Spicy Pickle Coleslaw: In a large mixing bowl, toss together the jalapenos, green onions, Sriracha pickles, taco pickles, candied jalapenos, and the dressing components. Add the coleslaw mixture and season with salt & pepper. Toss to cover and combine, and then cover with plastic wrap and refrigerate until ready to use.

4. For the Crispy Fried Chicken: Pour about 1 inch of peanut oil into a large heavy skillet and heat to 350 degrees. Whisk together flour, cornstarch, panko, five-spice powder, salt, and pepper in a dish. Pour the buttermilk into another dish. Working with 1 marinated chicken cutlet at a time, dredge them into the flour mixture, shaking off the excess, and then dip them into the buttermilk, allowing the excess to drop off. Dredge back into the flour mixture again, shaking one last time. Fry the chicken cutlets until golden brown and crispy, about 3-5 minutes per side. Transfer to a wire rack and sprinkle with salt. Now, it’s time to make the lacquering caramel.

5. To Make the Pok Pok Lacquering Caramel: In a wok, heat the 2T oil to medium heat and add in the minced garlic, cooking them until golden brown without burning them, about 2-3 minutes (keep a close eye because burnt garlic tastes awful). Remove the fried garlic from the oil with a slotted spoon and drain it on a paper towel, while you make the caramel. In the oiled wok, bring the pan to medium heat and add in the ginger, fish sauce, soy sauce, and sugar. As the sugar begins to melt, the mixture will start to thicken up into a syrupy consistency, about 5 minutes. Once it starts to thicken, whisk in the honey and chili-garlic sauce until smooth and thick (don’t let the sauce unattended because it will burn). Add in the fried cutlets and toss in the sauce until they are coated and sticky.

6. Assembling the Sandwiches: Generously spread the buttered brioche buns with the Homemade Red Rooster Aioli. Layer on the pok pok lacquered-crispy fried chicken cutlets, sweet + spicy pickle coleslaw, and sprigs of fresh cilantro. Top the sandwiches with the top piece of the bun, and enjoy immediately!

Brown Butter-Brown Sugar-Bourbon Bread Pudding with Salty Butterscotch Sauce & Vanilla Bean-Bourbon Glaze

Brown Butter-Brown Sugar-Bourbon Bread Pudding with Salty Butterscotch Sauce
+ Vanilla Bean-Bourbon Glaze

SOOOOOOOOO I'm backkkkkkkk. Yippee (does anyone actually say that anymore?). Okay, so let's get onto the recipe. One of my favorite recent desserts to date. I hate traditional bread pudding. SOGGY BREAD? Ew. Canned fruit cocktail... Get'outta'here. But, this... this, my friend, is a Southern girl's dream. This is layered with buttery brioche and chewy & crusty french baguette, and then covered in a custard made with brown butter, brown sugar, bourbon, eggs, cream, milk, and vanilla. The layering process is key. First start with stale or slightly hardened bread, cube it up, air it out... just let it all hang out. The next day, you have to layer. I did this by making an even layer of brioche bread, stuffed in the middle was the torn baguette bread. Press those chaotic guys in tightly and do another layer of brioche bread to pack it all in again. This will make perfectly cut cubes, superb for serving!! Soak the bad b*tch, long + had, until it's ooey-gooey. After that, you bake it until golden brown, but super moist and melty-yummy. The sauces are optional, but I feel they are a requirement. We made a Salty Butterscotch Sauce and a Vanilla Bean-Bourbon Glaze to douse the bread pudding squares... ya know to soak them even more. And if you wanna go into early hypertension, do this whole 'thang a la mode with a scoop of brown butter ice cream!! Enjoy :)

For the Bread Pudding:

1lb Brioche Bread, Trimmed of Crusts & Cut into Squares (sandwich-like slices)

½lb French Baguette, Torn or Cut into 2inch Pieces

1 ½C Dark Brown Sugar

2 Sticks of Melted, Brown Butter (make sure it has cooled, so it won’t curdle the eggs)

5 Large Eggs, Lightly Beaten

4C Half & Half

1C Whole Milk

¼C High Quality Bourbon

3T Vanilla Extract

¼t Cinnamon (scant)

1t Sea Salt

For the Salty Butterscotch Sauce:

4T Unsalted Butter, Melted

½C Light Brown Sugar, Packed

½C Heavy Cream

½t Sea Salt

1 ½t Vanilla Extract

Vanilla Bean Fleur de Sel, For Sprinkling (or any high quality flaky salt)

  

For the Vanilla Bean-Bourbon Glaze:

4T Unsalted Butter, Melted

2T Bourbon

1C Confectioners’ Sugar, Sifted

½C Heavy Cream

1 Vanilla Bean, Split & Scraped for Seeds

Pinch of Salt (or to taste)

Directions:

1. Prepping the Bread: Cut the loaf or loaves of Brioche bread into thick, sandwich-like slices. Trim the slices of all of their crusts and make sure they are straight edged squares or rectangles. There is no exact measurement for these bread squares; I just cut them, so that I could lay them in a flat layer on the bottom of the baking dish (only use a half pound of the brioche bread, save the other half of the pound for repeating this process for the top layer). In reference to the baguette bread, either tear them into rustic pieces or cut them into roughly 2inch cubes. Let the bread sit for a few hours so that they can become somewhat stale or lightly toast them in the oven to dry them out some. By doing this, the bread pudding will soak up more of the custard, but also retain the texture and shape of the bread without becoming completely mushy while cooking.

2. Layering the Bread: There will be three layers of bread: a flat bottom layer of brioche, a middle layer of cubed or torn baguette bread, and a final top layer of brioche (exactly like the bottom layer).  So, to begin, spray a large square dish or 13x9-inch baking pan with Pam. Layer a half-pound of brioche bread slices in the bottom of the prepared pan. This layer should be flat and even, while also covering every inch of the pan (you will have to cut some of the larger slices of bread into smaller squares and fit them into the open spaces, squeezing them in like a puzzle). Top the bottom brioche layer with the pieces of baguette bread, making sure they are evenly distributed, but completely packed into the pan. At this time, set the bread meant for the top layer aside because we want to soak the bottom layers some with the custard to ensure even soaking.

3. Making the Custard: In a large mixing, bowl, whisk together the brown sugar and brown butter until a loose, wet sand is formed. Add in the lightly beaten eggs and whisk again until the eggs have blended into the sugar. Pour in all of the liquid… the half & half, milk, bourbon, and vanilla extract, and beat until the custard is creamy and smooth. Lastly, season with salt.

4. Preheat the oven to 350 degrees.

5. Finishing the Bread Pudding: Pour half of the custard mixture over the two layers of bread, making sure to lightly press the bread with your hands, so that they absorb all of the liquid. Next, place the other half-pound of brioche bread slices on top of the custard-soaked bread layers by repeating the same process of laying them flatly on top of the baguette pieces (just do exactly what you did for the bottom layer). Gradually pour the remaining custard mixture over the top brioche layer. Once again, press the bread with your hands to help them equally soak up all of the liquid. Spray the top of the soaked bread with some Pam to prevent sticking. Cover the entire baking dish with plastic wrap, and then cover with aluminum foil. Place the bread pudding pan into a larger roasting pan and pour in hot water halfway up the sides (this creates a water bath and ensures perfectly moist bread pudding).

6. Baking the Bread Pudding: Bake the bread pudding (covered) for an hour.  After an hour of baking, remove the aluminum foil and plastic wrap and bake another 15-20 minutes. Remove the bread pudding from the oven and use a knife to loosen the edges. Invert the bread pudding onto another buttered baking sheet and return it to the oven to bake a final 15-20 minutes. This will ensure that both sides of the bread pudding are golden brown in color and perfectly crisped. Let the bread pudding sit on a cooling rack, so that it can firm up and set properly. In the meantime, make the salty butterscotch sauce and vanilla bean-bourbon glaze.

7. For the Salty Butterscotch Sauce: Melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar, cream, and salt. Whisk until blended and bring it to a very gentle boil and cook for 5 minutes, whisking occasionally. Remove from the heat and add the vanilla extract. Pour the sauce into a bowl and sprinkle the top with vanilla bean fleur de sel. Keep warm until you are ready to drizzle it over the bread pudding.

8. For the Vanilla Bean-Bourbon Glaze: Sift the confectioners’ sugar into a small bowl, and then whisk in the melted butter and bourbon, stirring until combined. Mix in the heavy cream, vanilla bean seeds, and a pinch of salt until a creamy glaze has been formed. Set aside until you are ready to drizzle it over the bread pudding.

9. Serving the Bread Pudding: Cut a large square of the warm bread pudding and place it onto a serving plate. Drizzle the top of the square with the salty butterscotch sauce and vanilla bean-bourbon glaze (and as for concerning leftovers, place a serving of cold bread pudding in a bowl, douse it in some of the salty butterscotch sauce, and reheat it in the microwave for 30 seconds to 1 minute; this will ensure that it is extra soft and moist in texture). If you want to make it extra decadent, pile on a scoop of homemade brown butter or vanilla bean ice cream to make it a la mode.

extra drizzled

A la Mode with Brown Butter Ice Cream... the only way to do this. 

Beer Battered Monte Cristo Sandwiches with Homemade Chipotle-Strawberry Jam

Beer Battered Monte Cristo Sandwiches with Homemade Chipotle-Strawberry Jam

Beer Battered Monte Cristo Sandwiches?? Yeah, that's the perfect way to start any Sunday morning. 

So, what's the cast of characters, you ask, well they are...

Brioche Bread (yes that buttery, heavenly, yet sinfully delicious bread)

Dijon Mustard

Gruyere Cheese

Honey Ham + Honey Turkey

Vanilla Bean Scented Beer Batter (vanilla bean goes in everything)

Confectioners' Sugar

Homemade Chipotle-Strawberry Jam 

This was one of our favorite brunches to date. I especially love Monte Cristo's, but my Mountain Man hadn't ever really had one. So, I explained to him that they were ham + cheese sandwiches that get the "french toast treatment", and then they are served with a dusting of confectioners' sugar and maple syrup or fruit preserves. We ended up deciding to go the fruit preserve route because I've caught the pickling + preserving bug this year, so any chance that I get to make a new concoction, then I'm on board. The only thing I was worried about was that between all of these sweet flavors, I knew we would want a spicy kick somewhere in the recipe. That's when I officially went off the deep end and added in some chipotle peppers in adobo sauce. This simple addition brought a nice smokiness + spiciness to the jam, but didn't overpower the natural sweetness of the berries. And lemme tell y'all, it perfectly complemented the sandwiches. Now for the good part... the beer batter. It's studded with a'whole'lotta beer, vanilla beans, cinnamon, and nutmeg. After assembling the sandwiches, you dip them into this luscious, smooth batter, and then you deep fry them in the hot oil until they are golden brown + crispy. Once they are "crunchified", you can slice 'em up and cover them in a good ole' dusting of that powdery, white sugar and then dip them into the sweet + spicy jam. And trust me folks, you get every foodie sensation from these guys... crispy, hot, buttery, melty, spicy, tangy, and ever-so-sweet. We loved these Monte Cristo's and I'm sure your family & friends will too!! Enjoy :)

These are soooooo good, people!!

For the Chipotle-Strawberry Preserves:

3C Sugar

2 Lemons, Zested & Juiced

¼t Salt

2C Strawberries, Cut into Small Cubes

1C Strawberries, Smashed

3 Chipotle Peppers in Adobo, Minced

For the Beer Batter:

2C AP Flour

1T Sugar

Pinch of Salt & Freshly Grated Nutmeg

¼t Cinnamon

1 Vanilla Bean, Split & Scraped for Seeds

1t Vanilla Extract

1C + 6T Beer

Few Drops of Yellow Food Dye

For the Monte Cristo Sandwiches:

Prepared Beer Batter

Slices of Brioche Bread

Dijon Mustard, For Spreading

Slices of Honey Ham + Honey Turkey

Gruyere or Swiss Cheese (sliced or shredded)

Vegetable Oil, For Frying

Confectioners’ Sugar, For Dusting

Chilled Chipotle-Strawberry Preserves, For Serving

Directions:

1. For the Chipotle-Strawberry Preserves: In a deep pot, mix together the sugar, lemon zest, lemon juice, and salt. Cook over medium heat, while whisking, until the sugar dissolves. Add in the cubed strawberries, mashed strawberries, and minced chipotle peppers. Bring the mixture to a light bowl and simmer for another 20-30 minutes. Check the gel consistency by placing a small amount of the jam on a plate and refrigerate. If it is still runny, then simmer for another 10 minutes or so until it gels properly. Once you have reached the desired consistency, place the hot jam into sterilized jars and seal. Chill some of the jam for serving.

2. Heat the vegetable oil in your deep fryer to 350 degrees.

3. For the Beer Batter: Put all the dry ingredients and spices in a bowl and whisk together. Add in the beer, vanilla extract, and yellow food dye. Whisk until lumps are gone.

4. For the Monte Cristo Sandwiches: Assemble the sandwiches by spreading each slice of bread with a little Dijon mustard, and then layer on some cheese, followed by the ham, turkey, more cheese, and the other piece of bread. Place two toothpicks into the sandwiches, so that when you dip and fry them, they will stay together. Dip the sandwiches into the beer batter and let the excess drain off. Gently lay them into the hot oil for about 3-5 minutes or until golden brown & crispy. Remove the crispy sandwiches from the hot oil onto a paper towel lined plate to drain any excess oil. Cut them in half to form smaller triangles and dust with confectioners’ sugar.

5. Eat the sandwiches while they are still hot with some Chipotle-Strawberry Preserves for dipping!

Lobster Club Sandwich with Vanilla Bean Butter Fried Brioche, Tarragon Lobster Salad, Smashed Avocado, Maple Glazed Bacon, Arugula, & Heirloom Tomato

Lobster Club Sandwich with Vanilla Bean Butter Fried Brioche, Tarragon Lobster Salad,
Smashed Avocado, Maple Glazed Bacon, Arugula, & Heirloom Tomato

I'm sure y'all have noticed how bad of a blogger I have been... so, so, sooooo bad. And I feel just awful because I really love to do this every other day or so. But after being sick for 2-3 months, and then Christmas started taking over my life, I just needed a little break from my responsibilities. I mean, we all feel like that sometimes, right? I definitely do. I'm finally back though and I'm here to stay, especially with the new year just around the corner. I'll be posting some new recipes this week as well as one of our favorite posts, Our Top 10 Favorite Recipes: Savory & Sweet, for the year. So, y'all have to check back and find out what made our list for the best, most craveable meals that we enjoyed in 2012. What do y'all think should make the list or are there any personal favorites that you hope you'll see on there? Lemme know because your feedback is especially important :) Anyway, today's recipe is a sandwich, but of course, you know it's our favorite meal. But it ain't no boring sandwich, trust me. Why? Because there's lobster in it. Lots of it. You know what else? Utterly gorgeous brioche bread... that's been fried in homemade vanilla bean butter. It might sound bizarre, maybe even gross. But, trust me, lobster + vanilla bean pair amazingly together. I think the vanilla really brings out the natural sweetness of lobster meat. Then you add in creamy avocado, maple glazed bacon, peppery arugula, and a gorgeous heirloom tomato... that's heaven between two pieces of bread y'all. This is the mother of all clubs as far as I'm concerned. And I'm sorry, but nothing makes me happier than seeing a sky-high stacked sandwich towering over me. Honestly, I even get anxiety trying to tackle this baby. It's just so beautiful, yet oh-so-messy. Why ruin it by eating it? Pah, who am I kidding. Just lean over, bow up, and go at it. That's how a true Southern lady does it... right? I sure hope so!! Enjoy :)

After a few big bites :)

How cute are those itty bitty vanilla beans??

For the Vanilla Bean Butter Fried Brioche:

1 Stick of Unsalted Butter, Room Temperature

1-2 Vanilla Beans, Split & Scraped for Seeds

6 Slices of Brioche Bread

For the Tarragon Lobster Salad:

2T Mayo

¼t Dijon Mustard

¼C Fresh Celery, Finely Diced

¼C Shallots, Minced

1T Fresh Tarragon, Minced

¼t Fresh Lemon Zest

Pinch of Sugar

Salt & Pepper, To Taste

1T Fresh Chives, Minced (plus extra for sprinkling)

Butter Poached Lobster Tails, Roughly Chopped & Chilled

For the Maple Glazed Bacon:

6-8 Slices of Thick Applewood Smoked Bacon

Maple Syrup, For Brushing

For the Lobster Club Sandwiches:

Vanilla Bean Butter Fried Brioche Slices

Prepared Tarragon Lobster Salad, Chilled

Avocado Slices, Smashed

Heirloom Tomatoes, Thinly Sliced & Seasoned

Fresh Baby Arugula

Prepared Maple Glazed Bacon

Salt & Pepper, To Taste

Directions:

1. For the Vanilla Bean Butter Fried Brioche: In a small mixing bowl, smash together the softened butter and vanilla bean seeds until incorporated. Spread the butter onto the slices of brioche. Heat a sauté pan over medium heat and fry the slices until they are lightly golden brown in color. Keep warm or set aside until you are ready to layer your sandwiches.

2. For the Tarragon Lobster Salad: Mix together all of the ingredients until smooth and incorporated. Add in the chilled lobster meat and toss to combine. Chill in the refrigerator until ready to use.

3. For the Maple Glazed Bacon: Preheat the oven to 400 degrees and lay the bacon slices on top of a baking sheet that has been lined with parchment paper or a Silpat. Bake the slices of bacon for 15-20 minutes or until crispy. Remove them from the oven and brush them heavily with maple syrup, and then return them to the oven for another 5 minutes or so, or until the maple syrup is slightly sticky.

4. Assembling the Lobster Clubs: Place 1 slice of the Vanilla Bean Butter Fried Brioche onto a plate, and then spoon on a generous amount of the Tarragon Lobster Salad and top with some smashed avocado, another slice of fried brioche, maple glazed bacon, baby arugula, and seasoned tomato slices. Finish off the sandwich with another piece of brioche. Repeat with the remaining ingredients for another sandwich. Enjoy immediately.

French Toasted BLT Sandwiches with a Fried Egg, Candied Bacon, Slow Roasted Tomatoes, & Baby Arugula Salad Tossed in Mimosa Vinaigrette

Brunch is the best. I'm convinced. Especially when I'm eating this sandwich. The title is a mouth-ful, I know. But, I had to describe every thing that is going on. I bought a beautiful loaf of brioche bread yesterday, so I cut it into thick slices and let it become stale overnight. This morning, I soaked the stale brioche in a batter of eggs, heavy cream, grated parmesan, and fresh chives. Then, I fried the battered bread in lots of butter until they were golden brown and crispy. I stacked the browned fresh toast into sandwiches with the slow roasted tomatoes, candied bacon, and a baby arugula salad tossed in a homemade mimosa vinaigrette. I loved the salad, especially the mimosa vinaigrette. It was certainly unique, but provided the sandwich with some acidity, which is obviously needed with all of the other ring ingredients. The vinaigrette is composed of fresh orange juice and zest, champagne vinegar, and a few other ingredients. Finally, I covered a few slices with a pile of shredded gruyere & parmesan cheese and broiled them until nice and bubbly (similar to a French Croque Madame sandwich), and then topped them with a fried egg. These sandwiches are amazingly decadent. I mean they are obviously not your ole' regular BLT. A hint to the wise... don't try to pick these up and eat them with your hands, you won't make it. Just get a fork and a knife and go at it. You'll get so much satisfaction when you cut into these sandwich and see all the glorious layers, and mainly that runny yolk spilling over the edge!! Enjoy :)

French Toasted BLT Sandwiches with a Fried Egg, Candied Bacon, Slow Roasted Tomatoes, & Baby Arugula Salad Tossed in Mimosa Vinaigrette

Yummy Fried Egg On the Top

For the French Toasted Brioche:

3 Eggs

¾C Heavy Cream

½t Salt & Fresh Cracked Black Pepper

¼C Fresh Chives, Minced

¼C Parmesan, Freshly Grated

Brioche Bread, Cut into Thick Slices (or Challah Bread can be substituted)

For the Candied Bacon:

8 Slices of Thick Applewood Smoked Bacon

2t Light Brown Sugar (per each slice of bacon)

For the Slow Roasted Tomatoes:

4 Barely Ripe Roma Tomatoes, Cut into ½inch Thick Slices

Fresh Rosemary Sprigs

Olive Oil

Salt & Pepper, To Taste

For the Baby Arugula Salad & Mimosa Vinaigrette:

Fresh Baby Arugula

1 Small Orange, Zested & Juiced

2T Champagne Vinegar

½t Dijon Mustard

¼t Fresh Garlic, Minced

Pinch of Crushed Red Pepper Flakes

2T Olive Oil

2T Honey

Salt & Pepper, To Taste

For the French Toasted BLT Croque Madame Sandwiches:

Prepared French Toasted Brioche Slices, Cooked & Warm

Candied Bacon Slices, Cooked

Prepared Slow Roasted Tomato Slices

Baby Arugula Tossed in Mimosa Vinaigrette

Gruyere Cheese & Fresh Parmesan Cheese, Grated

Fried Eggs, Cooked to Your Preference (I like mine with a runny yolk)

Directions:

1. The Day Before: Cut the Brioche Bread (or Challah Bread) into thick slices, and then place them on a cookie sheet and let the bread become stale overnight. The next day, retrieve your stale bread slices for the French toast.
2. For the Savory French Toasted Brioche: Make the batter for the French toast by whisking together the eggs, heavy cream, salt, pepper, and chives. Dip the slices of stale brioche into the batter, making sure they are completely coated. Soak the slices for 10-15 minutes, and then flip them over and let the other side soak for another 10-15 minutes. Melt some butter in a large sauté pan over medium-high heat. Once the butter sizzles, add the soaked bread slices and cook until golden brown & crispy, about 3-5 minutes on each side, flipping once. Transfer the cooked pieces of bread to a baking sheet and keep them warm in the oven until ready to serve.
3. For the Candied Bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on a baking sheet lined with a silicone mat. Sprinkle each slice of bacon with 2t of brown sugar. Bake for 12-16 minutes. Midway, flip the bacon over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until it is as dark as mahogany. Remove from the oven and cool the strips on a wire rack. Set them aside until ready to assemble.
4. For the Slow Roasted Tomatoes: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.
5. For the Arugula Salad Tossed in Mimosa Vinaigrette: Place all of the ingredients (besides the arugula) into a jar and shake vigorously for 30 seconds to 1 minute to emulsify. Set the arugula & vinaigrette aside until you are ready to toss them together and assemble the sandwich (so that arugula won’t get soggy).
6. To Assemble the Sandwiches: Preheat the oven to broil and line a baking sheet with aluminum foil and spray with Pam. Place one slice of French toasted brioche onto the pan, and then layer the bacon, slow roasted tomatoes, and another slice of French toast. Spread a thick layer of Gruyere cheese and sprinkle some Parmesan cheese on the top slice. Broil the sandwich in the oven until the cheese has melted and browned slightly. Remove the sandwich from the oven and toss the arugula in the mimosa vinaigrette. Place the tossed salad in between the layers of tomatoes and top slice of French toast. Finish the sandwich with a fried egg on top and garnish with a sprinkle of salt & pepper.
7. Enjoy immediately!

source: french toast BLT. toasty french BLT.