Ingredients

Tangzhong

• 4 Tbsp (60g) whole milk or unflavored almond milk
• 2 Tbsp (27g) water
• 2 Tbsp (20g) bread flour

Dough

• ½ cup (120g) whole milk or unflavored almond milk
• 1 Tbsp (9g) instant yeast
• 2.5 cups (320g) bread flour, plus more for bench flour
• 2.5 Tbsp (35g) granulated sugar
• 1 tsp (7g) fine sea salt
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 Tbsp (42g) unsalted butter, softened
• Cooking spray, for greasing

Egg Wash

• 1 large egg
• Splash of whole milk
• Melted butter or browned butter

Instructions

Tangzhong

1. Whisk all the ingredients together in a small saucepan.
2. Once combined, place over medium heat, and constantly whisk until the mixture thickens into a paste.
3. Remove to a small bowl and set aside.

Dough

1. Warm the milk to 95°F (35°C).
2. Whisk in the instant yeast until dissolved.
3. Store in a warm area and let sit for 8 minutes.
4. In a stand mixer bowl whisk together the dry ingredients.
5. Add the dough hook and turn the mixer on low.
6. Slowly stream in the milk and yeast mixture and mix for a few seconds to combine.
7. Add the tangzhong paste, egg and egg yolk.
8. Turn the mixer speed up to medium-low and continue to mix until evenly combined, turning the machine off and scraping down the sides of the bowl intermittently throughout mixing.
9. Gradually add the butter in pieces, mixing the butter into the dough completely before adding more.
10. Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-8 minutes, or until the dough is smooth.
11. Lightly grease a medium bowl and set aside.
12. Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball.
13. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball.
14. Place the dough in the greased bowl, cover with a damp towel and place in a warm area to proof and double in size, about 1 - 1.5 hours.
15. After the dough has risen, punch the dough down and place on a lightly floured work surface.
16. Using a bench scraper, divide dough into 6 even pieces around 95–105 grams each.
17. To shape the individual buns, place one dough piece in the center of your board.
18. Gently stretch and fold the edges of the dough towards the center.
19. Flip the dough so it is seam side down.
20. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball.
21. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball.
22. Line a rimmed sheet tray with parchment paper and lightly grease the parchment.
23. Place the shaped dough on the prepared pan.
24. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun.
25. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
26. Let rise at room temperature for another 1-2 hours, or until doubled in size.

Egg Wash and Baking

1. Preheat the oven to 375°F (190°C).
2. Whisk together the egg and milk until evenly combined.
3. Gently brush the tops of the buns with the egg wash.
4. Bake for 16-18 minutes or until deeply golden brown.
5. Remove the buns to a cooling rack and immediately brush generously with melted butter.
6. Let cool completely before serving.

Ingredients

• 2 large eggs (about 110 grams)
• 50 grams honey
• 70 grams water
• 1 tsp salt
• 100 grams melted and cooled unsalted butter
• 250 grams all purpose flour
• 1 tsp instant yeast (I used SAF Gold, which is good for enriched dough. Red Star Platinum would be good too)

Instructions

1. In a medium bowl, whisk the eggs, honey, water, salt and melted butter together.
2. Whisk the flour and yeast together and sift it into the egg and butter mixture.
3. Whisk (I love using a Danish dough whisk for this) the ingredients together for about 30 seconds to a minute. The dough should look fairly smooth.
4. Cover the bowl with plastic wrap and let sit for about 2 hours.
5. Remove the dough from the bowl and do a couple of "stretch and folds" from all four sides until the dough resists.
6. Place the dough back into the bowl, cover the bowl with plastic wrap, and refrigerate the dough for 24 to 48 hours.
7. When you are ready to bake, remove the dough from the refrigerator and divide it into 6 equal pieces.
8. Line a quarter sheet pan with parchment paper.
9. Shape the pieces into balls, and then flatten the balls by pressing down on them with you hand. Place the disks on the parchment paper and cover with oiled plastic wrap. Let the rolls proof for 2 to three hours, depending on the temperature of the room.
10. Preheat your oven to 375 degrees F. Brush the rolls with an egg wash (beaten egg and water) and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 10 minutes, until the rolls are golden brown.
11. Cool the rolls on a wire rack.
12. Store in an airtight container.

Ingredients

• 3/4 cup very warm water, divided
• 1 pkg yeast
• 2 Tbsp sugar
• 4 Tbsp melted butter, divided
• 1 large egg
• 2 chipotles, chopped + 2-3 Tbsp adobo sauce (from canned chipotles in adobo)
• 3 - 4 cups flour
• 1 1/4 tsp salt
• Sesame seeds

Instructions

1. Put 1/2 cup water into the bowl of your stand mixer fitted with the dough hook and stir in the sugar. Sprinkle 1 package of yeast over top and let rest 10 minutes.
2. Add 2 Tbsp melted butter, egg, chopped chipotles, adobo sauce, and remaining 1/4 cup water.
3. Add 3 cups flour and salt and turn mixer on to low.
4. Knead 5-7 minutes, until dough comes together and forms a soft, smooth ball. (Dough should clean the sides of the bowl, add additional flour if necessary.)
5. Cover the dough, and let it rise for 1 to 2 hours, or until doubled.
6. Turn the dough onto a floured surface and divide it into 8 equal pieces.
7. Shape each piece into a round ball and flatten with your palm to 3 inches across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for an hour.
8. Preheat oven to 375.
9. Brush the buns with 1/2 Tbsp of the melted butter and sprinkle with sesame seeds.
10. Bake 15 - 18 minutes, until golden.
11. Remove them from the oven, and brush with the remaining melted butter.
12. Let buns cool before slicing.

Ingrédients

• 580g de farine T65 + 1 CS bombée de gluten
• 170g de lait
• 170g d'eau
• 1 oeuf
• 3 CS d'huile d'olive
• 1 sachet de levure sèche de boulanger (8g) délayée dans une CS d'eau tiède
• 1 CC sel
• 1 CS miel
• 1 rizhome de curcuma fraîchement râpé
• des petites graines au choix, légèrement torréfiées (poêlées pendant 15 mn feu moyen, ou four à 170° 10 mn): sésame, courge, tournesol, lin

Instructions

1. Déposez les éléments liquides dans la cuve du robot en terminant par la levure délayée préalablement dans 1 CS d'eau tiède.
2. Versez les solides par dessus, ajoutez le curcuma, en le râpant à l'aide d'une microplane par exemple.
3. Pétrissez au crochet pour obtenir une pâte à la robe jaune homogène, pas trop longuement, 5 minutes suffisent pour obtenir une masse souple un peu collante.
4. Couvrez d'un film à même la pâte (elle ne doit pas croûter!), et laissez pousser dans un endroit tiède, sans courants d'air. Une poussée lente, à l'extérieur est préférable à une accélération de la chaleur dans un four, il y a moins de risques de développer une acidité excessive. Si vous avez cependant une forte odeur de levure malgré "une poussée extérieure", ajoutez à votre pâte du jus de citron et un demi zeste...ou bien changez de levure, pour une de meilleure qualité.
5. Lorsque la pâte a poussé, appuyez dessus fortement pour chasser l'air. Farinez légèrement un plan de travail (on ne doit pas trop intégrer de farine à présent aux buns!) déposez la pâte, coupez-là en dix morceaux égaux, façonnez-les en boules, en marquant une soudure qui sera le "dessous", si ça colle tant pis, ne refarinez surtout pas vos mains, vos buns doivent rester légers !
6. Déposez vos pâtons sur une plaque à biscuits de cuisson (perso je les mets sur deux plaques vierges, ni feuille de cuisson, ni badigeon d'huile qui "croûterait" le dessous des pains, ils doivent rester parfaitement moelleux) antiadhérentes par contre...et ce, de manière espacée et en quinquonce. Recouvrez d'un film alimentaire, pour ne pas faire croûter le dessus des pains. Laissez sur un plan de travail, dans un endroit tiède.
7. Préchauffez votre four T 200° sans rien à l'intérieur, surtout pas la grille qui va recevoir vos buns, vous cuiriez le dessous des petits pains beaucoup trop rapidement !
8. Dans un bol, délayez 1CS d'eau avec 1 CC de miel, une fois bien diluée, imbibez un petit chiffon propre du liquide. Lorsque les pains ont doublé de volume, enlevez le film et "mouillez" le dessus des buns, parsemez enfin avec vos graines favorites.
9. Déposez votre plaque à buns sur une grille parfaitement froide, ajoutez un ramequin d'eau bouillante au milieu des pains, ceci afin qu'il y ait une ambiance légèrement humide dans le four et enfournez pour dix minutes ! Pas plus. C'est près !
10. Attendre qu'ils soient totalement refroidis avant de les congeler ou dégustez avec vos garnitures préférées.
11. Si on le désire on peut au bout de 30 minutes, couper les pains en deux et les toaster légèrement côté mie.

Les pains sont très moelleux par contre le goût du curcuma n'est pas nécessaire si l'on utilise des ingrédients forts en saveurs dans la garniture.
À refaire sans le curcuma et voir ce que ça donne.

These fluffy sweet potato buns are the perfect vehicle for any type of burger or sandwich! They are incredibly easy to make and stay soft for days. Recipe makes 6x4.5” burger buns best for 8oz burger patties.

Ingredients

• 450g bread flour
• 120g whole milk
• 160g mashed sweet potato
• 25g granulated sugar
• 9g kosher salt
• 7g instant yeast
• 2 large eggs
• 60g unsalted butter

Instructions

1. Cook a small-medium sized sweet potato until it can easily be pierced by a fork. Let cool, then measure out 160g and mash until smooth
2. To the bowl of a stand mixer, add the mashed sweet potato along with all other dough ingredients except for the butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter a few pieces at a time and knead until smooth
3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until doubled in size
4. Divide the dough into 6 equal sections and shape them into balls.Then gently flatten (either using your hands or a rolling pin) so they are about 4-4.5” in diameter
5. Cover and let rise for ~30mins-1hr or until the dough has grown in size and fills up the ring molds
6. Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds (optional), and bake for 22-26mins or until deeply golden brown

Ingrédients

• 4 petites baguettes de pain
• 500 g de poitrine de porc fraîche (peu de gras)
• 3 tiges de citronnelles
• 1 échalote
• 1 gousse d’ail
• Graines de sésame blanc
• Pâté de foie asiatique
• Beurre
• 1 Carotte
• 1 Concombre
• ½ Papaye verte (ou 1 navet blanc)
• Coriandre
• Piment
• Sauce piquante
• Mayonnaise
• 1 cuillère à café de sel
• 1 cuillère à café de poivre
• 2 cuillères à soupe de sucre,
• 1 cuillère à soupe de miel
• 1 cuillère à soupe de vinaigre de riz blanc
• 1 cuillère à soupe de sauce d’huître
• 1 cuillère à soupe de saumure de poisson ( nuoc mam )
• 1 cuillère à café d’huile de tournesol

Instructions

1. Couper le porc en petits morceaux.
2. Faire mariner la viande avec 1 cuillère à soupe de sucre, 1 cuillère à soupe de miel, 1 cuillère à soupe de saumure de poisson, 1 cuillère à soupe de sauce d’huître et 1 cuillère à café de poivre.
3. Ajouter l’ail haché, la citronnelle émincée, l’échalote et des graines de sésame blanc.
4. Mélanger tous les ingrédients et puis laisser reposer pendant une ou deux heures.
5. Enfiler les morceaux de viande sur les piques à brochettes en bambou puis les griller au-dessus des charbons de bois ardents au charbon ou les cuire à la poêle avec un peu d’huile.
6. Enlever les graines de la papaye verte.
7. Éplucher la carotte, le concombre et la papaye verte (ou le navet blanc) et les râper en juliennes ou en lamelles.
8. Insérer quelques rondelles fines de piment.
9. Mélanger les crudités avec 1 cuillère à soupe de sucre, 1 cuillère à café de sel, 1 cuillère à soupe de vinaigre blanc.
10. Remuer les ingrédients puis laisser mariner pendant une heure.
11. Couper les petites baguettes dans l’épaisseur.
12. À l’intérieur de la baguette, tartiner de beurre ou de pâté de foie asiatique.
13. Mettre le porc grillé, les crudités marinées, la coriandre émincée en leur centre.
14. Arroser de sauce piquante et de mayonnaise.
15. Refermer les baguettes et goûtez. Bon appétit !

Ingrédients

• 1 petit pain rond de 20 cm à Pan Bagnat
• 3 belles tomates
• quelques radis
• quelques fevettes
• deux artichauts poivrade
• 2 petits oignons frais « cebettes »
• 1 petite branche de céleri
• 1 poivron vert salade
• 1 œuf dur
• 1 filet d’anchois
• ½ boîte de thon à l’huile
• quelques olives noires de Nice
• Basilic
• Sel & poivre
• Huile d’olive

Instructions

1. Laver soigneusement les légumes.
2. Détailler le poivron vert et le céleri.
3. Couper les radis en rondelles.
4. Peler les fevettes.
5. Émincer les oignons cebettes.
6. Couper l’œuf dur en fines rondelles.
7. Rincer le filet d’anchois et les olives noires.
8. Émincer finement les artichauts.
9. Monder les tomates, enlever les graines. Couper en fines rondelles.
10. Partager le pain en deux dans l’épaisseur, enlever un peu de la mie interieure.
11. Imbiber largement d’huile d’olive, saler et poivrer.
12. Disposer dessus les rondelles de tomates, tous les légumes et l'œuf.
13. Puis le basilic, les olives et l'anchois.
14. Saler, poivrer et huiler largement.
15. Puis refermer avec le couvercle de pain et garder au frais au moins une heure.

Ingredients

• 2 tbsp butter
• 2 tbsp mayo
• ½ tbsp Dijon mustard
• 3 cloves of garlic
• 1 tbsp parsley
• 1 tsp Italian herbs seasoning
• 1 tsp salt

C'est vraiment bon.

Je n'avais pas de persil ni de mélange d'herbes italiennes.
J'ai fait mon propre mélange d'herbes pour remplacer.
C'est testé et approuvé

Cette recette est parfaite pour 1 sandwich si on suit la vidéo ou 2 sandwich si on applique le mélange que sur sa face intérieure.

Ingredients

• 463g de farine
• 14g de levure
• 31g de sucre
• 30g de formule pour bébé (j'ai utilisé du lait en poudre à la place)
• 9g de sel
• 41g de beurre fondu
• 220g d'eau tiède
• 1 gros œuf
• des graines de sésame

Instructions

1. Mélanger la farine, la levure, le sucre, le lait en poudre et le sel.
2. Ajouter le beurre fondu, l'eau et l'œuf.
3. Mélanger avec la feuille du mélangeur.
4. Pétrir 3 minutes à vitesse 3.
5. Mettre la pâte dans un bol huilé.
6. Laisser pousser pendant 2h.
7. Dégazer.
8. Faire 6 à 8 boules en fonction de la grosseur désirée.
9. Badigeonner avec de l'huile d'olive.
10. Laisser pousser pendant 1h.
11. Badigeonner avec un œuf battu ou du lait (j'ai utilisé du lait de coco).
12. Faire cuire 20 minutes à 218°C.

Rhoo, ça a l'air trop bon !

Ingredients

For the dough (Mo or bread)

• 200 g plain flour
• pinch of salt
• 1 tbsp. vegetable cooking oil
• 100 ml water , note 1
• 3/4 tsp. instant yeast

The Meat Filling

• 800 g pork belly , note 1
• 1/2 cup crystal sugar
• 2 large onion, cut into sections
• 2 tbsp. light soy sauce
• 1.5 tbsp. dark soy sauce
• 1 inch root ginger , divided
• Water or stock as needed
• 1 tbsp. Shaoxing cooking wine
• 1 tbsp. salt
• 4 cloves garlic

Spices

• 1 tsp. Sichuan peppercorn
• 2 star anises
• 1 small cinnamon bark
• 4 ~6 cloves
• 2 bay leaves
• 1 tsp. fennel seeds
• 1 dried chili pepper
• 1 piece of dried tangerine peel
• 1 tsp. whole white pepper
• 1 chunk galangal ,optional
• 1 Fructus Amomi , optional (砂仁)
• 2 pieces of dried ginger , optional
• 1 piece of sand ginger , optional
• 1 nutmeg , optional (豆蔻)
• 1 Tsaoko Amomum ,optional (草果)

Other ingredients and seasonings

• Coriander , optional

Instructions

• Soak the spices with hot water for 5 mins and then wrap well with a bag

To make the pork belly

1. Cut pork belly into small pieces. Load wok with a large pot of water, add ginger, Sichuan peppercorn and cooking wine, cook the pork belly for 2-3 minutes after boils. Transfer out and drain.
2. Add pork belly cubes in and fry until slightly seared. Transfer out and the pour the extra oil. The animal oil can be saved for noodles and soup.
3. In a large pot, add pork belly, the spice bag, ginger, crystal sugar, green onions, salt, light soy sauce and dark soy sauce. Pour enough water to cover the pork belly. Bring all the content to a boiling and then slow down the fire to simmer for around 1 hour.
4. Turn off the fire and then soak the pork belly within the soup. Reheat it before assembling.

To make the bread/mo/bun

1. Mix yeast with water and set aside for 5 minutes. Add salt and oil to flour and then pour yeast water in. Mix and knead the dough until smooth. Cover with a wet cloth or plastic wrap to rest for around 15 minutes to 30 minutes depending on your temperature until the dough is 1/3 bigger than the previous one. (this is just a semi fermented dough).
2. Knead the dough again to pinch the air out. Then roll the dough into a long log and divide 5 equal portions.
3. Get on portion and then shape it into long log with two small ends (watch the video for the detailed steps). Roll it out to a long facet. Roll the facet up and suck the very ending in one end of your roll. Press it down slowly. Turnover and roll out to a bread until 1.5 cm thick. Shape it to a bowl with a hand.
4. Heat up a pan. Place the bowl shaped dough in to fry until slightly brown over slow fire. Turn over to fry the second side.
5. Repeat the process to finish all the buns. Preheat oven to 190 degree C.
6. Transfer the bread to a baking sheet. Bake for 8 to 10 minutes so the breads are completely cooked through. This helps to create a crispy shell and soft inside texture.

To assemble the bun

1. Transfer the meat out and finely minced. If you like, you can add chopped coriander and cumin powder.
2. Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun.
3. Serve warm!

C'est vraiment bon !

C'est le pain qui s'appelle comme ça et pas le sandwich.
2 éléments clés sont le pain et le pâté !

• How To Make Banh Mi with Andrea Nguyen - YouTube
• Amazon.com: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (9781580086653): Andrea Nguyen, Leigh Beisch, Bruce Cost: Books
• Busting Banh Mi Myths (Why the bread is not key!) - Viet World Kitchen
• Contact — East Side Banh Mi
• Guy Fieri Eats the No. 1 Cold Cut Combo Bánh Mì | Diners, Drive-Ins and Dives | Food Network - YouTube

C'est malin, j'ai faim maintenant !

Une belle recette qui donne de superbes pains.
J'aime bien la technique du Tangzhong, ça donne une belle texture à la mie.

À refaire !

Ingredients for the tangzhong

• 20 g (2tbsp) strong white bread flour
• 100 ml water

Ingredients for the dough

• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 50 g (1/4 cup) caster sugar
• 1 tbsp milk powder (optional)
• 125 ml (1/2 cup) full fat milk
• 1 large egg
• 50 g (scant 1/4 cup) softened butter

Ingredients for the glaze

• 1 egg, beaten with a splash of milk
• sesame seeds

Instructions

1. To make the tangzhong, place the flour in a small saucepan and gradually whisk in the water. Place over a medium heat and cook, whisking constantly until it has thickened to a wallpaper paste-like consistency. Remove from the heat, scrape into a bowl and cover with clingfilm directly on the surface, set aside to cool.
2. Place the flour, yeast, salt, sugar and milk powder in the bowl of a stand mixer fitted with the dough hook, lightly stir together and make a well in the centre. Add the egg, milk and tangzhong to the well and mix on a low speed until it comes together into a dough.
3. Add the butter and mix on a high speed until the dough is very stretchy and comes away from the sides of the bowl, this can take about 15 minutes, even in a stand mixer.
4. Transfer the dough to a lightly greased bowl, cover with clingfilm and either place somewhere warm to rise until doubled in size, about 1-2 hours, or in the fridge overnight.
5. Line a baking sheet with baking parchment. Divide the risen dough into 8 equal pieces and shape each piece into a ball on a lightly floured surface. Spread the balls out well spaced apart on the baking sheet and loosely cover with oiled clingfilm. Leave to rise for about 1 hour until puffy.
6. Meanwhile, preheat the oven to 200C/400F/gas mark 6. Brush the risen buns with the beaten egg and sprinkle with sesame seeds. Bake for about 20 minutes until deep golden, the internal temperature should reach 94C.
7. Transfer the buns to a wire rack to cool before serving, store in an airtight container.

Ça a l'air vraiment très bon. À tester !

Ingredients

• 1½ pounds raw medium shrimp, shelled and deveined
• ½ tsp salt
• 1 tablespoon fish sauce
• ½ medium yellow onion, thinly sliced
• 3 tablespoons sugar and one tablespoon of water
• 2 to 3 drops distilled white vinegar
• 1 tablespoon vegetable oil
• ½ teaspoon black pepper
• 1 green onion, green part only, thinly sliced
• 5 to 6 banh mi rolls
• Mayonnaise
• Maggi Seasoning
• Handful of cilantro leaves and stems
• Slices of Persian or English cucumbers
• Slices of chiles

Instructions

1. Toss the shrimp with the salt, and then rinse it in a colander. Drain and put the shrimp in a bowl. Add a pinch of salt and the fish sauce and the yellow onion. Set aside.
2. In a medium skillet, add the sugar and water plus the vinegar. Heat over medium heat, stirring constantly, until the mixture dissolves, for one minute.
3. Stop stirring, and cook over medium heat for about 4 minutes, until the mixture turns light yellow. Swirl the pan for about a minute or two, until the mixture turns light brown.
4. Turn off the heat and let the mixture sit for about 3 minutes, until it turns a dark amber. Add a splash of water and reheat over medium high heat, stirring constantly. Add the shrimp and onion mixture and cook on high heat for 13 to 15 minutes, stirring constantly, until you have a small amount of liquid. Add the oil and cook for another minute. Turn off the heat, add the black pepper and green onions and stir. Add salt to taste.
5. To assemble the sandwiches, slice the bread and scoop out the bread to create a cavity. Spread with mayonnaise and add a few dashes with Maggi seasoning. Add cilantro, slices of cucumber, chile slices, and pickled onion. Fill with the shrimp.

Pickled Onions

Ingredients

• 1 medium red onion, thinly sliced lengthwise
• ½ teaspoon salt
• 6 tablespoons sugar
• ⅓ cup water
• ⅔ cup distilled white vinegar

Instructions

1. Place the onion slices in a bowl of water for about 10 minute. Drain well, and then pack into a 2 cup jar.
2. Combine the salt, sugar, water, and vinegar into a saucepan and bring to a boil. Remove from the heat, let cool for about 2 minutes, and pour over the onion slices. Let sit, uncovered, until cooled. Cover and refrigerate for up to four weeks. Amazing.

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Elles ont été reprises de nombreuses fois sur d'autres sites.

Encore un pour la route...

Ingredients

For The Onions

• 1 tbsp butter
• 1 onion large , sliced
• 1 tsp sugar
• 1 tsp worcestershire sauce
• 1 tsp garlic crushed

For The Sandwiches

• 2 bratwurst
• butter
• 2 kaiser roll halved

For The Cheese Sauce

• 10 oz cheddar cheese sharp , shredded
• 4 oz gruyere cheese or , shredded
• 1 ½ tbsps flour
• 1 tsp garlic crushed
• to taste worcestershire sauce
• 250 ml beer I used a German lager

Instructions

1. Melt 1 tbsp butter in a medium skillet, add onions, season with salt and saute on medium til translucent. About 3-5 minutes.
2. Put the bratwurst in a medium-large pan on medium high and cook covered til done. 3-5 minutes per side
3. When the onions are translucent, add the remaining ingredients. Bring to a boil, then simmer until all the beer is gone. About 8-10 minutes.
4. In a large mixing bowl combine the cheeses with the flour. Toss to coat thoroughly.
5. In a medium sauce pot saute garlic, then add 1 cup beer and bring to a boil. Then cut the heat.
6. While constantly stirring, slowly sprinkle in cheese. Wait for cheese to melt before adding more. If you’re not patient your sauce will come out clumpy.
7. Halve and butter the kaiser rolls. When the sausage are done, set them aside, drain the pan and toast the kaiser buns in the pan.
8. Bisect the sausages length and width wise. Place 3-4 pieces on the bottom piece of each Kaiser roll, top with cheese sauce and onions. Server with more beer.

Ça fait envie !

Ingredients

For the chipotle mayo

• ¼ cup mayonnaise
• 1 chopped chipotle chili in adobo sauce

For the sandwich

• 4 slices bacon, (use up to 6 slices)
• 4 slices loaf bread
• ¼ cup loose leaf lettuce
• 4 slices red onion
• 4 slices tomato
• 2 slices sharp cheddar cheese
• 4 tablespoons guacamole
• 2 tablespoons butter, room temperature

Instructions

To make the mayo

1. In a food processor combine chipotle chili and mayonnaise.
2. Pulse until smooth; set aside.

For the sandwich

1. Heat a large skillet over medium-high heat.
2. Add bacon and cook until crispy, about 5 to 7 minutes.
3. Remove from pan and set aside on paper towel-lined plate.
4. Heat a clean pan over medium heat.
5. Butter one side of each slice of bread.
6. Spread a layer of chipotle mayo over each slice of bread.
7. Layer the lettuce, onion, tomato, cheese and guacamole over 2 slices of bread, dividing ingredients evenly.
8. Top with remaining bread slices.
9. Grill over medium heat until golden brown and the cheese has melted, about 2 to 3 minutes per side.