A triple-decker loaded with three meats, three cheeses and a sticky onion chutney, buttered and toasted in a pan until golden.
Ingredients List
Method
The onion chutney
- Finely slice 1 brown and 1 red onion, place into a pan on low-medium heat, add finely chopped garlic.
- Add olive oil, red wine vinegar, balsamic glaze, paprika and brown sugar into the pan.
- Mix well and simmer until the liquid has reduced and thickened and the onions are soft and cooked well. Set aside once done.
- Assemble the sandwich in this order, first slice of bread: spread onion chutney, slice of Swiss, tasty, ham, sopressa, pastrami.
- Spread egg mayo on the bottom of the second slice of bread and lay on top of the first slice, spread onion chutney on the top of the second slice of bread, then lay pastrami, sopressa, ham.
- Spread egg mayo on the bottom side of the third slice of bread, lay it on top to close the sandwich.
- Use toothpicks to pin the sandwich closed and cut off the crusts.
- Mix shredded Parmesan with softened butter and spread over all sides of the sandwich.
- Place in a cold pan and turn the heat to low, cover the sandwich with a cloche and fry gently.
- Flip when golden brown and repeat this until all sides are cooked.
- Serve with pickle/gherkin on top of the sandwich and a small side bowl of remaining onion chutney.
Blue Ribbon
