Tocino-style 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 finger-thick slices of brioche bread
• 1 tbsp butter
• 1 slice of cheddar cheese
• a few sprigs of flat-leaf parsley, chopped
• 2 spring onions, cut into fine rings
For the Tocino (Spanish for bacon, which is made from diced pork belly):
• 2 slices of boneless pork belly (each 3–5 cm thick)
• 1 chili, deseeded and finely chopped
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ tsp pepper
• Juice of 2 limes
• 30 ml fish sauce
• Water
• Cooking oil
For the Pico de Gallo (Mexican salsa):
• 1 red pepper
• 1 tomato
• 1 white onion, cut into small cubes
• 1 cucumber
• 1 avocado
• Juice and zest of 1 organic lime
• 1 chili
• 1–2 tablespoons maple syrup
• 5 tbsp olive oil
• Salt
• freshly ground white pepper
Matching accessories are available in our shop!
preparation
➊ Cut the pork belly slices into larger cubes. Combine the sugar, chili, fish sauce, salt, pepper, and lime juice in a bowl. Toss the pork cubes in the mixture and set aside to marinate for 30 minutes.
➋ For the pico de gallo, deseed the bell pepper, tomato, and cucumber, then dice the flesh into small cubes. Peel and dice the onion, halve the avocado, remove the pit and peel, and dice it into small cubes. Deseed and finely chop the chili. Combine the lime juice and zest with the maple syrup and olive oil, and season with salt and pepper. Mix everything together in a bowl.
➌ Now brown the brioche bread slices in 1 tablespoon of butter in a pan over low heat until browned to your liking. Meanwhile, in another pan, bring the marinated pork belly cubes to a boil with a splash of water. Once the water has evaporated, reduce the heat, add a little oil to the meat, and fry the meat cubes slowly until caramelized.
➍ Place the cheddar cheese on one of the browned slices of bread, place the second slice on top, and melt the cheese over low heat. Then open the sandwich again and spread the caramelized tocino on top. Spoon the pico de gallo over the top and replace the second slice of bread. Garnish with parsley and spring onions and serve.
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
