Oriental butcher sandwich
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha or grill with pan
Ingredients
• 2 butcher cuts (petit tender) of bison (alternatively from any other cattle breed)
• 2 Allgäuer Pfefferseelen (alternatively 2 baguettes)
• 8 cocktail tomatoes
• 1 jar of hummus (ready-made product)
• ¼ head of red cabbage
• Apple cider vinegar
• Balsamic vinegar
• Sesame oil
• 4 cloves of garlic
• 4 triplets, pre-cooked
• 1–2 tbsp clarified butter
• 1 pot of stracciatella di burrata
• 1 glass of kimchi (finished product)
• Salt
• Pepper
Matching accessories are available in our shop!
preparation
➊ For the tomato hummus spread, chop the cherry tomatoes and mix with the hummus until smooth. Season to taste with salt, pepper, and a dash of balsamic vinegar.
➋ Finely grate the red cabbage and lightly marinate it with apple cider vinegar and a dash of sesame oil. Then roast it in a pan. Melt the clarified butter on the hotplate or griddle, spread the potatoes on top, and mash them with a spatula or spatula. Roast, turning occasionally, adding more clarified butter if necessary. Season with salt and pepper.
➌ Cut the garlic into thin slices and fry in a pan or on a griddle until it is only lightly browned.
Grill the butcher's cuts whole until the desired internal temperature is reached, let them rest briefly, and then cut into thin slices.
➍ Divide the bread into four pieces and cut them open. Spread the tomato hummus spread on each half. Then top the bottom halves with red cabbage, garlic, and smashed potatoes, followed by slices of meat, stracciatella di burrata, and kimchi. Finally, place the top halves on top.
Recipe by Adi Blanz
Legend has it that the club sandwich was first served in Saratoga Springs, New York, at the end of the 19th century. Adi Blanz and Heiko Wild from the Allgäu Grill School have taken on the subject for us. True to their motto: "We take a different approach..." https://grillschule-allgaeu.de/
Recipe from FIRE&FOOD issue 02/2025
