Pan Fried Gruyere and Pancetta Brioche Sandwich
Pan Fried Gruyere and Pancetta Brioche Sandwich

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pan fried gruyere and pancetta brioche sandwich. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pan Fried Gruyere and Pancetta Brioche Sandwich is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Pan Fried Gruyere and Pancetta Brioche Sandwich is something which I have loved my whole life. They’re nice and they look fantastic.

Heat a frying pan over a high heat. Fry the Pancetta on a dry warm pan (no oil), until crisp. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat.

To get started with this particular recipe, we have to first prepare a few components. You can have pan fried gruyere and pancetta brioche sandwich using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pan Fried Gruyere and Pancetta Brioche Sandwich:
  1. Prepare 6 slice Sliced Pancetta
  2. Take 2 tbsp Maple syrup
  3. Get 1 loaf Brioche
  4. Take 2 Free range eggs
  5. Get 1 tbsp Sugar
  6. Get 150 ml Full fat milk
  7. Make ready 3 slice Gruyere cheese
  8. Take 1 large knob of butter

Any white bread will do, but use brioche if you can find some. The filling is a thin spread of Dijon mustard topped with honey smoked ham and Gruyère cheese. Each side of the sandwich is dipped in an egg and milk batter,then pan fried in a skillet. I prefer finishing my Monte Cristo off in the oven to get all of the cheese evenly melted.

Steps to make Pan Fried Gruyere and Pancetta Brioche Sandwich:
  1. Fry the Pancetta on a dry warm pan (no oil), until crisp.
  2. When the Pancetta is cooked, add 2 tablespoons of maple syrup to the pan.
  3. Mix the 2 eggs, milk and sugar together in a bowl.
  4. Cut the Brioche loaf into thin slices. Make the sandwiches by adding the Gruyere cheese and the cooked Pancetta.
  5. In a medium heat pan, melt the butter. While melting, dip the sandwich into the egg mixture so it's covered.
  6. Finally, fry the sandwich until the Brioche is nice and toasted, and the cheese melted.

Griddle the sandwiches over medium heat. Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the 'head', the tête. Great for brunch with a strong coffee. This indulgent Monte Cristo Sandwich Recipe layers ham, turkey, and Swiss cheese with custard-soaked brioche. Pan-fried until golden and served with powdered sugar and jelly for dipping, this is the ultimate in sweet-savory brunch comfort food.

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