Empty the fridge, they're coming... Prep for the end days (and use all your leftovers) with our Zombie Apocalypse sandwich.
Ingredients
- 24 slices of Jarlsberg® cheese
- 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
Filling
- 8 eggs
- 1 cup white wine vinegar
Poached eggs
- 6 eggs
- 1 cup water
- 1 cup red wine vinegar
- 1 l butter
- Tarragon
- Parsley
- Chervil
- Tobasco
- Salt and pepper
Bèarnaise sauce
- 1 foie gras
Topping
- 12 slices dark bread
Sandwich
Here is how you do it
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 the 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.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.
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