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• Jarlsberg® •

Our recipes

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• Zombie Apocalypse •

• Ingredients •

You will need

  • FILLING
  • 24 slices Jarlsberg®
  • 24 slices smoked ham
  • 2 packets of bacon
  • 2 avocados
  • 1 jar of pickles
  • 2 tomatoes
  • 2 red onions
  • 2 pieces of broccoli
  • 2 packets of spicy sausage
  • POACHED EGGS
  • 8 eggs
  • 1 cup white wine vinegar
  • BÉARNAISE SAUCE
  • 6 eggs
  • 1 cup water
  • 1 cup red wine vinegar
  • 4 cups butter
  • tarragon
  • Parsley
  • chervil
  • tobasco
  • salt and pepper
  • TOPPING
  • 1 piece foie gras
  • SANDWICH
  • 12 slices dark bread

Makes 4 portions

Empty the fridge, they're coming...

Empty the fridge, they're coming... Prep for the end days (and use all your leftovers) with our Zombie Apocalypse sandwich

To make the sandwich

Grill the bread slices on both sides in a grid pattern. To poach the eggs, boil 3 litres of water with 1 cup of vinegar. Remember to whisk the water into a whirl and break the eggs in the centre of the saucepan. Poach for 2-3 minutes. Now for the Béarnaise sauce. Melt butter in a saucepan and whisk in eggs, water, vinegar and a little salt until the eggs have formed a foam and reached a temperature of 60°C. Stir in melted butter in a thin stream into the eggs. Add herbs, Tabasco, salt and pepper to taste. Fry the bacon and sausage in a skillet and cook the broccoli. Slice the vegetables, Roll up cheese and ham. Build sandwich with broccoli, sausage and onion in the first layer. Create second layer with the rest of the ingredients. The last layer is topped with bearnaise sauce and poached egg, and grated foie gras.